This Sun-Dried Tomato Pesto is packed with rich, savory flavor and comes together in minutes with pantry staples. It’s a bold twist on traditional pesto. Perfect for topping steak, tossing with pasta, or spreading on sandwiches.
Before You Make, Read This!
💬 The Vibe: Bright, savory, and just a little tangy, this isn’t your everyday pesto.
🔑 What You Gotta Know: Sun-dried tomatoes bring intensity, so go easy on added salt and taste as you go.
🍴 Best Bite Alert: Spread it on a warm baguette or spoon it over seared steak or grilled chicken.
Why You'll Love This Recipe
- Bold flavor with minimal effort.
- Great alternative to basil pesto.
- Perfect for pasta, sandwiches, bowls, or grilled proteins.
- Stores well for quick flavor boosts all week.
Ingredients You'll Need
- Sun-Dried Tomatoes – Use oil-packed for the best texture and flavor. Drain before using, but don’t rinse.
- Garlic – One clove goes a long way here. Adds sharpness and punch.
- Fresh Basil – Adds a fresh, herby finish that balances the richness.
- Apple Cider Vinegar – For brightness and tang. Lemon juice can be used as a substitute.
- Salt & Black Pepper – Season to taste after blending.
- Water – Helps loosen the pesto to your desired consistency.
👉🏾 See the recipe card below for exact quantities and full instructions.
How to Make Sun-Dried Tomato Pesto
Prep the Ingredients: Drain the sun-dried tomatoes and peel the garlic.
Blend: In a food processor or blender, combine the sun-dried tomatoes, garlic, basil, apple cider vinegar, salt, pepper, and a splash of water.
Adjust: Blend until mostly smooth, adding water a tablespoon at a time until the pesto reaches your preferred consistency.
Taste and Tweak: Adjust salt, pepper, or vinegar to balance the flavors. Enjoy!
Recipe Variations
- Add Parmesan cheese – A few tablespoons of grated Parmesan adds a nutty, salty bite.
- Mix in nuts – Add 2 tablespoons of pine nuts, walnuts, or almonds for classic pesto texture and flavor.
- Make it spicy – Add a pinch of red pepper flakes or a small piece of chili for a kick of heat.
- Herb swap – Don’t have basil? Try fresh parsley, arugula, or a mix of herbs.
- Citrus twist – Add a splash of lemon juice or zest for a bright, tangy note.
- Vegan variation – This recipe is naturally vegan, but if adding cheese, use a plant-based version to keep it dairy-free.
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Storage Tips
- Fridge: Store in an airtight container for up to 1 week.
- Freezer: Freeze in small portions and thaw as needed.
Frequently Asked Questions
Yes, but rehydrate them in hot water for 20–30 minutes first.
Store in an airtight container in the fridge for up to 1 week.
Yes! Spoon into an ice cube tray and freeze for quick portions.
-Grilled meats like flank steak or chicken.
-Mixed into warm pasta.
-Spread on toast, crostini, or sandwiches.
-Swirled into grain bowls or roasted veggies.
More Sauces & Spreads to Try
- Homemade Heinz 57 Sauce
- Teriyaki Sauce
- Comeback Sauce
- Alfredo Sauce
- Yum Yum Sauce
- Homemade Ranch Dressing
- Mild Taco Seasoning
Have any comments, questions, or other delicious ways you love to use sun-dried tomato pesto? Share them below, I’d love to hear!
📖 Recipe
Sun-Dried Tomato Pesto
Equipment
- 1 food processor or blender
Ingredients
- ½ cup sun-dried tomatoes (packed in oil), drained
- 1 clove garlic
- ¼ cup fresh basil leaves, lightly packed
- 2 tablespoons olive oil (plus more as needed)
- 2 teaspoons apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2-4 tablespoons water, as needed
Instructions
- Add ½ cup sun-dried tomatoes, 1 garlic clove, ¼ cup fresh basil, 2 tablespoons olive oil, 2 teaspoons apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon ground black pepper to a food processor or blender.
- Blend or pulse until combined and slightly chunky, adding water 1 tablespoon at a time until the pesto reaches your desired consistency.
- Taste and adjust seasoning as needed. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Notes
- Use oil-packed sun-dried tomatoes for the best texture and richness. If using dry-packed, soak them in hot water for 10–15 minutes to soften before blending.
- Taste as you go. Some sun-dried tomatoes and vinegars are more acidic or salty than others. Adjust seasoning to balance the flavor.
- Texture control: Pulse for a chunkier pesto or blend longer for a smoother spread. Add more water or oil to thin it out, depending on how you plan to use it.
- No food processor? A high-powered blender or even a mortar and pestle will work in a pinch.
- The recipe makes about 1 cup of pesto.
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