Sun-Dried Tomato Pesto
Whip up this bold and savory Sun-Dried Tomato Pesto in minutes! Made with pantry staples like sun-dried tomatoes, garlic, and fresh basil. Perfect for topping steak, pasta, or spreading on sandwiches.
Servings: 4
Calories: 100kcal
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.
Video
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.
Nutrition
Calories: 100kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 161mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
