Sun Dried Tomato Pesto

Course: Appetizer, Brunch, Main Course, Salad, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16 servings
Calories: 76kcal
Author: Lord Byron's Kitchen
A homemade Sun Dried Tomato Pesto that is so much better than store-bought.  Jarred tomatoes, good olive oil, fresh basil and parmesan cheese - a marriage made in food heaven!
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  • 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


  • 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.


This recipe makes 2 cups, or 500mL of Sun Dried Tomato Pesto.  A serving size is 2 tablespoons.


Serving: 0g | Calories: 76kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 154mg | Potassium: 146mg | Fiber: 0g | Sugar: 0g | Vitamin A: 245IU | Vitamin C: 9.2mg | Calcium: 77mg | Iron: 0.4mg