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If you’ve ever had one of those nights when you arrive home from work and you’re just too tired to cook anything, yet, you have to cook something, because you’re hungry, tired of take out (or just can’t afford it), and you’ve got other mouths at your table to feed, then no doubt you’ve often reached for pre-made pasta sauce.  And, that, Dear Reader, is absolutely fine!  We can’t all be perfect and sometimes the ease of grabbing a jar of pre-made sauce is just what you need to help you keep your dinner-time sanity.

Sun Dried Tomato Pesto

But, the key word, is pre-made.  If you’re much like us, you can eat sun dried tomato pesto with a spoon!  Pre-making this super easy sauce will save you the hassle of having to go to the grocery store on your way home to pick up a jar, and you will not believe the difference in the taste!

I kid you not, there’s been times when we’ve had six jars of store-bought sun dried tomato pesto sauce in our pantry – for two reasons.  The first reason, of course, is that we love that flavour.  The second reason is that grabbing a jar of store-bought pesto, heating it through and tossing it with some cooked pasta could not be easier on a weeknight, especially after a hard, busy day at the office, and having just a few minutes to spare before you head off to a 7:30pm social committee meeting, or a membership meeting.  Yes, we are those people who volunteer on committees!

Sun Dried Tomato Pesto

Taking a few minutes – yes, I said a few minutes – to make this pesto on the weekend, will find you much happier when you go to eat it.  It’s a million times better than the kind you buy in the store.  It’s fresh and simple, you get to control the amount of oil and salt.  And, because you live life on the edge and you’re not afraid to push the boundaries, you can add whatever you’d like to your homemade pesto – try adding chili flakes for some heat, add brined capers if you like the extra saltiness, load up on extra basil or even throw in some oregano!  Be brave and fearless, Dear Reader!

Sun Dried Tomato Pesto

5.0 from 6 reviews
Sun Dried Tomato Pesto
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 1 270ml jar sun dried tomatoes in olive oil (do not drain)
  • 2 cloves garlic, minced
  • 1 cup fresh basil leaves, packed
  • 1 cup freshly grated parmesan
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Olive Oil
Instructions
  1. You will need a food processor for this recipe.
  2. Layer the ingredients into your food processor as follows - basil leaves, garlic, sun dried tomatoes, salt, and black pepper.
  3. Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don't over process the ingredients.
  4. Remove the lid and add the parmesan cheese.
  5. Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if you'd like a more wet pesto. Be careful not to add too much.
  6. Taste for seasoning - add extra salt and pepper if needed.
  7. Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
  8. When ready to use, simply heat the pesto in a sauce pan, and toss with freshly cooked pasta.
  9. Recipe makes 500ml of sauce.
 

Sun Dried Tomato Pesto

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This Post Has 20 Comments

  1. Ooooo I must make this, we always dry some of our tomato harvest and typically use them to bulk out tomato based sauces but I always forget about pesto, it is such a great dish!

    1. I love the idea of drying your own tomatoes! You could probably preserve the pesto too, although I think there’s a special process for preserving foods with olive oil. I usually use the water bath method, but I don’t think it would work for this recipe.

  2. I LOVE sun-dried tomato anything, and I have a ton of basil at my house that needs some use — I actually bought it for pesto, but may have to make your version. It looks delicious!!

  3. This looks delish! I have to say, I get a little tired of basil pesto, so throwing in sun dried tomatoes sounds perfect. Not that I have any committee meetings to attend, but still! 😉

  4. I love pesto… I need to make this one very soon! Do you think it would freeze well? I’m not sure I’d end up with enough to freeze after we try it, but I’d love to know just in case. 😉

    1. I’m not sure about the freezing of olive oil. To be honest, I’d prefer to make it fresh, it’s so easy any way. 🙂

      1. You can freeze this. BTW, it’s delicious! I used the Ball Brand of silicone herb trays, they are made for freezing herbs with olive oil. All of this fit into one tray and now I have them frozen into perfect proportion squares when I need one. Yummy! I did throw in a handful of piñon nuts while blending and used vegan “parmesan cheese”. I’d add a photo of it but don’t see how to do that, it also won’t let me give five stars (must be an I-pad issue) And yes, I did lick the spoon! Who wouldn’t! *****

        1. Thanks, Deanna! I gotta get my hands on some of those silicone herb trays! And, yes, licking the spoon is a must with this particular recipe. 🙂

  5. I literally just got done making this, and it is delicious! I doubled up on everything because it’s for fairly large amount of people, but it stayed true to the taste. There will definitely be a repeat in the near future.

    1. Thank you, Peter. It certainly is a delicious homemade pesto – I double it quite often when I make it as well. 🙂

  6. Made this today. Absolutely fantastically delicious. Never used sun dried tomatoes before. I’m now hooked.

    1. Thanks, Barbara. 🙂 I’m hooked on sun dried tomatoes. I used them quite often in my recipes.

  7. I was searching for a vegan pesto recipe when I came across this incredible recipe! I absolutely LOVE sun-dried tomatoes, and the idea of putting this over a pasta dish I’d been thinking about making seemed perfect. Tonight was the night, and my family couldn’t stop raving about how yummy the sauce was! Even my 10 year old, who loves veggies but is hard to win over with dinner, asked for seconds and then thirds. Thank you so much for creating this pesto. I subbed out the parmesan for nutritional yeast for a truly vegan version. Now I plan to make batches to keep in the fridge. You’re right, I could eat it by the spoonful. 😉

    1. Ha! That’s so great to hear! I’ve made it it nutritional yeast as well. I not a vegan, but I like to use traditional yeast instead of parmesan when I’m looking to cut sodium or calorie levels in certain foods.

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