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.
- Olive Oil - Smooths out the pesto and helps preserve it.
- 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, olive oil, 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
Video
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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