Homemade Sun Dried Tomato Pesto, otherwise known as Pesto Rosso, is so much better than store-bought. A combination of good olive oil, fresh basil and real parmesan cheese will make the best results. Use it on pasta, fish, chicken, and as a sandwich spread too! Who could resist this delicious, vibrant sauce?
SUN DRIED TOMATO PESTO
Have you ever had one of those nights when you arrive home from work and you’re just too tired to cook anything? But, you have to cook something. Because you’re hungry, you’re tired of takeout (or just can’t afford it), and you’ve got other mouths at your table to feed? No doubt then, you’ve often reached for store-bought, jarred pasta sauce. Am I right? Allow me to introduce you to my Sun Dried Tomato Pesto. It’s the answer you’ve been looking for!
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DINNER TIME DILEMMA
We’ve all been there, Dear Reader, and there’s absolutely nothing wrong with it! 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.
I don’t have a large family, so I really can’t complain about dinner-time madness around the kitchen table. It’s just me, John.e, and McKenna – my two vegetarians. But, in comparison to let’s say, Margaret – my coworker, who has a family of six, she has a right to complain! And, that makes jarred pasta sauce tossed with cooked pasta the easy out; the go-to meal.
Unfortunately, pasta cannot shouldn’t be the only thing I make for dinner every night. But, if I’m in that state of mind where pasta is the only thing I can muster up, because of a long day at work or whatever the reason, I prefer to toss that pasta with pesto.
TASTE IS REALLY WHAT MATTERS
If you’re like me, Sun Dried Tomato Pesto can be eaten right from the jar 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 have 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. And the second reason is that Lord Byron loves to stock up on pantry items when they’re on sale!
You see, 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 7:30 pm social committee meeting or a membership meeting. Yes, we are those people who volunteer on committees!
A FEW MINUTES NOW WILL SAVE YOU EXTRA MINUTES LATER
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 capers if you like the extra saltiness, load up on extra basil or even throw in some oregano! Be brave and fearless, Dear Reader!
INGREDIENTS NEEDED TO PREPARE THIS RECIPE
The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.
- Sun Dried Tomatoes – Get the jarred type; the ones packed in oil. The dried pouch kind is good for other things, but that flavoured oil goes a long way in this recipe.
- Garlic – Fresh garlic is best in this recipe. Could you use garlic powder? Sure. But, fresh garlic has a better flavour.
- Basil – Only fresh basil leaves will cut it. You need one cup of basil leaves. Remove the leaves from the stems.
- Parmesan – One whole cup of parmesan. Yes, it’s a lot, but you’re making a large amount of sauce. Use real parmesan, not the kind you find in a shaker can.
- Olive Oil – I used 1/4 cup, but you might use more or less depending on how thick you want your pesto.
- Salt and Pepper – Just a little salt, because the tomatoes and the cheese is already salty.
MAKING THE PESTO
Making this pesto really couldn’t be easier or faster. The food processor does all of the work for you! Layer the ingredients into your food processor as follows – basil leaves, garlic, sun-dried tomatoes with the oil from the jar, salt, and black pepper.
Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don’t overprocess the ingredients. Remove the lid and add the parmesan cheese. 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. I always add 1/4 cup more, but you can add a tablespoon at a time until you get to your desired consistency.
Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days. When ready to use, simply heat the pesto in a saucepan, and toss with freshly cooked pasta. Easy, right?
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COOKING PERFECT PASTA EVERY TIME!
Someone once told me that I prepare pasta like an old Italian grandma. That has stuck we me for so many years. You see, Dear Reader, I’m far from perfect, but cooking pasta is one thing I can certainly do perfectly. I don’t care what the back of the pasta package says, cook your pasta according to taste and texture. Ignore everything else. Here are my 4 steadfast rules. If you follow these, you’ll have the best-tasting pasta possible!
Rule #1: Say no to oil!
Do you add oil to your pasta water before adding the pasta? Stop that right now! I don’t know who’s responsible for that, but I have seen some TV chefs do it! If you add oil to your pasta water, do you know what happens when you put the sauce on it? The sauce won’t stick as well as it should. It will slide off because the oil prevents it from sticking.
Rule #2: Add extra salt!
Salt the water. I used to be so afraid of salting pasta water because I thought it would be too salty to eat. Salting the water, before you add the pasta, is the only chance you get to season that pasta. Let the water come to a full boil before adding your salt. The water should taste like the ocean.
Don’t dump the salt in; stir it in. Preventing the salt from settling at the bottom of your pot will keep your pot looking shiny and new. If you have pots with what looks like a tarnished or unpolished interior bottom, it’s because salt sat at the bottom of your pot.
Rule #3: Get that pasta moving about immediately!
Lastly, stir the pasta for a good minute when you first add it to the water. This helps to wash off some of the starch and prevents the pasta from sticking to the pot and to itself. I always pull out a piece of pasta 4 minutes before the package says it will be ready. Taste it. Chew it. It shouldn’t be completely soft. If it has a bit of bite left in the center, get it out of the water and drain it immediately. You can thank me later!
Rule #4: Do not rinse!
So many of us are tempted to rinse pasta under running water after it’s been drained. I think it comes from the notion that it gets rid of starch. Well, it does in a way. But, when pasta begins to cool off and dry a bit, it comes a little sticky. That stickiness soaks up pasta sauce, so don’t flush it out!
A quick drain is all you need. Get the pasta into a bowl or onto a plate. Get the sauce on it and serve it up. If you are one of those people that rinses pasta so that it doesn’t get sticky, hold off on cooking it until your sauce is ready. That way, it won’t have time to get stuck before you plate it up!
CONCLUSION
Okay, this is getting a little long-winded, so I’ll go ahead and tie it all up now. When all is said and done, this is one of the best pasta and pesto combinations you’ll ever eat. It really is that good! If you have any leftovers, don’t worry. From the time you toss all of the ingredients together, you can refrigerate this dish for up to three days. Yes, it will certainly last that long in your fridge and still look and taste fresh! To reheat, toss in a warm skillet until warmed though, or simply pop it in the microwave for a minute or two!
If, however, the pesto is in a jar all on its own without having been tossed with cooked pasta, the pesto will last much longer. I have kept the pesto in a mason jar in my fridge for up to ten days! So make lots and enjoy in different ways over the next week or so!
Do You Like This Recipe?
You should consider trying these other delicious recipes too!
Sun Dried Tomato Pesto
Ingredients
- 1 1/4 cups jarred sun dried tomatoes packed in olive oil, do not drain
- 2 cloves garlic, minced
- 1 cup fresh basil leaves, packed
- 1 cup parmesan cheese, grated
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
Instructions
- Layer the ingredients into your food processor as follows – basil leaves, garlic, sun dried tomatoes with the oil from the jar, salt, and black pepper.
- Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don’t over process the ingredients.
- Remove the lid and add the parmesan cheese.
- 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. I always add 1/4 cup more, but you can add a tablespoon at a time until you get to your desired consistency.
- Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
- When ready to use, simply heat the pesto in a sauce pan, and toss with freshly cooked pasta.
Notes
Nutrition
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Brian Jones says
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!
byronethomas@gmail.com says
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.
Shrishti says
Did you try canning? Did it work?
byronethomas@gmail.com says
I have not tried canning it.
Paige says
I love pesto Byron! This looks delicious and would be so tasty with fresh mozzarella on crusty bread 🙂
byronethomas@gmail.com says
That sounds like a great idea, Paige!
Whitney says
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!!
byronethomas@gmail.com says
You so won’t be disappointed. Fresh pesto was such a hit!
Hillary Reeves says
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! 😉
byronethomas@gmail.com says
Hahaha – you’re so funny! Committee meetings or not, get some of those sun dried tomatoes – stat!
goodiegodmother says
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. 😉
byronethomas@gmail.com says
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. 🙂
Deanna says
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! *****
byronethomas@gmail.com says
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. 🙂
Peter Odulana says
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.
byronethomas@gmail.com says
Thank you, Peter. It certainly is a delicious homemade pesto – I double it quite often when I make it as well. 🙂
Leslie says
Your pictures are beautiful and enticing – will def try soon!
byronethomas@gmail.com says
Thank you, Leslie. 🙂
Barbara Withem says
Made this today. Absolutely fantastically delicious. Never used sun dried tomatoes before. I’m now hooked.
byronethomas@gmail.com says
Thanks, Barbara. 🙂 I’m hooked on sun dried tomatoes. I used them quite often in my recipes.
Tracy Nelson says
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. 😉
byronethomas@gmail.com says
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.
Julie Richman says
Thank you for providing the red side of normally green pesto!
Just home from Côte d Azur where I tasted & bought many small jars of this lovely “Pistou Rouge.”
Perfect for champagne/appetizer parties on the beach…please join us Lord Byron if you ever find yourself in Santa Barbara!
byronethomas@gmail.com says
Thank you, Julie. I would love to visit Santa Barbara!
Pongodhall says
Such a rich taste, layers of flavour.
But chilly here so short basil growing season,
I wondered if this dip could freeze ice cube tray style. I should love to have a bit at xmas. I have a feeling dry basil will be just awful with this,
byronethomas@gmail.com says
Thank you, Pongodhall. 🙂 I have never tried freezing it, but freezing pestos is a very common thing to do, so go ahead! I’m sure it will still taste great!
Susan McDaniel says
I have used this with dried and fresh basil and it tastes great both ways. My daughter gave me a gigantic industrial bag of sun-dried tomatoes. NOT saved in oil, just dried. I have used this recipe over and over again to use them up. My latest obsession has been using this pesto with Trader Joe’s spiralized carrots, which are in their frozen section. I recently had a group of girlfriends over and they went crazy for this pesto over the spiralized carrots. I have also added a single can of black beans, rinsed and drained, to the pesto and carrots and it was also incredibly yummy. I love, love, love this pesto 🙂
byronethomas@gmail.com says
Thank you, Susan! I’m so glad you like this recipe just as much as I do. We make it very often. Have you tried it with the packaged sun dried tomatoes from Trader Joe’s? So good!
Angi says
This sun dried tomato pesto is a hit with family and friends. I also like using it to spread on my hamburgers. Yummy.!!!!!! Thanks for sharing Bryon. 😊
byronethomas@gmail.com says
Thank you, Angi. 🙂
Claudia Lamascolo says
I love this recipe! I really am inspired to try it. Your photos are fabulous! I think this will be perfect for my bruschetta for the 4th of July party I am having ! Thanks Byron.
byronethomas@gmail.com says
Thank you, Claudia. Hope you’re party is a success!
Lori Strobel says
I see everybody is freezing there pesto. with the tomato pesto being acidic couldn’t this be canned
byronethomas@gmail.com says
I love canning, Lori, but I’m always weary of canning anything with so much oil. I know it can be safely done, but to be perfectly honest, pesto never lasts long enough in our home to make it to the canner. 🙂
Tiziana says
I used to make “red pesto” years ago and almost forgot all about it, I stumbled upon your recipe and have just made it for dinner. I added pan fried eggplant and toasted pine nuts to the pasta dish and it was delicious! I’ll definitely be making this again.
byronethomas@gmail.com says
Sounds delicious, Tiziana!
Sue says
Sounds delicious, but I’ve always stayed away from pestos since I can’t eat parmesan, or any dairy, for the most part. Luckily, I’ve found that aged asiago works for me! Before I waste my time and all these ingredients, any idea if it would work in place of parmesan? Thanks in advance!
byronethomas@gmail.com says
Hi Sue – have you tried nutritional yeast? It has a very similar taste to parmesan and will work very well in this recipe. It’s vegan too, so no dairy. 🙂
Jeannie Markech says
This was FANTASTIC! So easy! Thank you!
Yolanda says
Hi Byron,
I have a question. I have a bag of sun dried tomatoes that are not packed in oil. If I measure out 1 1/4 cup of sun dried tomatoes and put them in a container and cover them with oil do you think the would work? And from there just use that entire container and oil to make the pesto and then add an additional 1l4 cup of oil?
Thanks, looking forward to making this recipe!
Yolanda says
Hi Byron,
I have a question. I have a bag of sun dried tomatoes that are not packed in oil. If I measure out 1 1/4 cup of sun dried tomatoes and put them in a container and cover them with oil do you think the would work? And from there just use that entire container and oil to make the pesto and then add an additional 1l4 cup of oil?
Thanks, looking forward to making this recipe!
byronethomas@gmail.com says
Yes. I re-hydrate sun dried tomatoes all the time like that.
Linda B Pearson says
I dry my own tomatoes, and don’t want to buy the store bought oil packed ones. Can this recipe be adapted to use home dried, not oil packed, tomatoes? I’ve been looking and looking and don’t see what I need. Your recipe looks good if it can be adapted.
byronethomas@gmail.com says
Yes, absolutely! I dry my own tomatoes too and use them all the time. 🙂
Sam says
This looks so delicious? I have a question, though. I have a jar of Sun dried tomatoes that is a 1LB. Can you give guidance on how to increase the ingredients in the recipe to accommodate that amount? Thank you! =)
Motch says
This was excellent, and yes, you can freeze pesto. I do in half cup ziplock or glad plastic containers.
Teresa Stamper says
Oh, I have some smoked sun-dried tomatoes I’m going to try this with!
thegiftsports says
so delicious and so easy to make. I love you recipe. Thanks you.
Lesslie says
You two did it again! Made it and could not believe how easy and delicious it is. Definitely a keeper recipe
byronethomas@gmail.com says
Thank you, Lesslie. 🙂
Angelica says
This is soooooo good, I want to spread it on everything!
Dandre says
Your recipe has inspired me to try and make it this weekend. I ate some store bought Tomato Pesto last night and while it was good, I’d like to try a homemade version.
byronethomas@gmail.com says
Did you get to try it, Dandre? I’m waiting for your verdict. 🙂
Lisa says
I just made this recipe and it was easy and delicious! Ran out of olive oil and could only put half a cup, but I think once I mix it into some pasta with a generous glug of cooking water, it’ll emulsify to the right consistency.
Felipa says
Just made this pesto. Tastes gorgeous. I made with my own sun-dried tomatoes and popped it in the freezer for future use! 😊
Jenn says
I’m teaching my son to cook and he chose a chicken and artichoke receipt that called for sun-dried tomato pesto. Since i could not find it in the store we deiced to make it and can across your receipt. OMG so easy to make and soooooo goood!!! I think this will quickly become a staple in my fridge!!!
Thank you for posting this!!
Kenny says
I could eat this on everything, it’s so good!!!
Debbie says
I can’t understand why you couldn’t water bath this pesto because it is pretty much the same way I make my roasted tomato sauce for canning. So today I’m doing my tomatoes and tomorrow I’ll can it with a few modifications. I’m going to leave out the Parmesan cheese because that can be added when you’re ready to use it. I will be making in 125ml jars and adding 1 tsp balsamic vinegar for another flavour dimension and 1tsp of lemon juice to bring the acidity up ( balsamic vinegar will help with that too)per jar. I will process for 15-20 minutes. So all in all I’ll let you know what happens lol
Savita says
It was so delicious and easy to follow. This pesto has added so much flavor to my pasta. Loved the recipe.
Ann says
What a great idea! I have never tried sun dried tomato pesto before, but it sounds delicious! Excited to give it a try!
Terry says
I add toasted walnuts or pinenuts, and If I don’t have fresh basil, I use a couple of tablespoons of basil pesto. Yummy