Why You’ll Love This Recipe

I love this recipe because it’s full of rich, savory flavors yet takes only 10 minutes to make. I don’t need to cook anything—just blend and go. The texture is creamy and spreadable, perfect for tossing with pasta, layering in sandwiches, or using as a dip. It’s also easy to customize depending on what nuts or cheese I have on hand. Best of all, it keeps beautifully in the fridge or freezer, so I can always have a jar ready for quick meals.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 ounces sun-dried tomatoes packed in olive oil
1/2 cup fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)
1/4 cup walnuts (or pine nuts)
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
3 medium cloves fresh garlic (plus more to taste)
1/2 teaspoon granulated sugar
Ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional)

Directions

1. I drain the sun-dried tomatoes if they’re very oily and place them in a food processor.

2. I add basil leaves, Parmesan cheese, walnuts, garlic, lemon juice, sugar, black pepper, and red pepper flakes if I want a little heat.

3. I pulse the mixture while gradually adding olive oil until I get a smooth, spreadable pesto.

4. I taste and adjust the seasoning—sometimes I add more salt, pepper, or garlic to suit my preference.

5. I transfer the pesto to an airtight container and store it in the refrigerator for up to one week, or freeze it for later use.

Servings and Timing

This recipe makes about 1 cup of pesto.
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes

Variations

I like to swap walnuts for almonds or cashews for a different flavor profile. If I want a lighter texture, I add a splash of warm water or more olive oil. Sometimes, I blend in a few roasted red peppers for sweetness or a handful of spinach for added color. For a vegan version, I use nutritional yeast instead of Parmesan.

Storage/Reheating

I store my sun-dried tomato pesto in a tightly sealed jar in the refrigerator for up to 1 week. To keep it from darkening, I pour a thin layer of olive oil on top before sealing. For longer storage, I freeze it in small portions—ice cube trays work great. When I need it, I thaw it in the fridge or at room temperature and stir well before using. There’s no reheating needed unless I’m mixing it with hot pasta.

FAQs

Can I use dry-packed sun-dried tomatoes instead of oil-packed ones?

Yes, I can use dry-packed tomatoes, but I soak them in warm water for about 20 minutes to soften them first.

What kind of nuts work best?

I prefer walnuts for their earthy flavor, but pine nuts, almonds, or even cashews taste great too.

Can I make it vegan?

Yes, I replace the Parmesan cheese with nutritional yeast or a vegan hard cheese alternative.

How long does it last in the fridge?

It stays fresh for about 5–7 days when stored in an airtight container.

Can I freeze pesto?

Absolutely. I freeze it in small portions, then thaw as needed. The flavor stays vibrant for up to 3 months.

What can I use this pesto for?

I love using it as a pasta sauce, sandwich spread, pizza base, or even as a dip for crackers and veggies.

Can I make it spicier?

Yes, I add extra red pepper flakes or a pinch of cayenne for more heat.

How do I thin the pesto if it’s too thick?

I add more olive oil or a tablespoon of warm water until it reaches the consistency I like.

What if I don’t have a food processor?

A high-speed blender works too; I just scrape down the sides occasionally to ensure everything blends evenly.

Can I use different herbs besides basil?

Definitely. I sometimes mix in parsley, oregano, or even arugula for a different flavor twist.

Conclusion

This Sun-Dried Tomato Pesto is a simple yet luxurious sauce that I can make in minutes. I love how its rich, tangy flavor elevates everyday dishes and adds a burst of color to my meals. Whether I’m stirring it into pasta, spreading it on toasted bread, or using it as a dip, it always feels like a taste of Italy in my kitchen.