The only thing better than regular sun-dried tomato pesto is homemade sun-dried tomato pesto! It’s made with 6 ingredients and is ready in 5 minutes, and the only dish you’ll need is a food processor.
Let’s all agree from here on out that pesto makes everything better. As much as I love traditional or even kale pesto, sun-dried tomato pesto is my true love language. If I have to choose between basil or sun-dried tomatoes, the tomatoes will always win.
I wish I could remember the first time I tried sun-dried tomatoes, but alas, I cannot. What I do know is that I was immediately hooked because I have plenty of tomato-based recipes on this site. The best part about pesto is that it makes a lot of servings and can be used in a variety of ways (see the end of this post!).
WHY THIS SUN-DRIED TOMATO PESTO RECIPE IS SO GOOD
- It uses the oil from the jar of sun-dried tomatoes, aka sun-dried tomato oil, instead of olive oil for extra flavor
- Cashews are used as a base to help thicken it up
- It uses canned diced tomatoes to create a sun-dried tomato pesto sauce with actual tomatoes
HOW TO MAKE PESTO
Place all ingredients EXCEPT the oil into your food processor, then pulse for 20 seconds.
With the processor still running, pour the oil through the top and keep pulsing until the pesto is smooth. Note: You may have to turn the processor off and scrape down the sides 1-2 times.
THAT’S IT!
TIPS FOR MAKING THE BEST SUN-DRIED TOMATO PESTO
- Use raw cashews: For most recipes, you’re going to want to opt for raw cashews instead of salted to eliminate unnecessary salt. Plus, raw cashews have a more neutral taste.
- Use fresh basil: Fresh basil is a must for pesto!
- Regular diced tomatoes are best: This is one of the only times I’ll recommend using regular canned diced tomatoes over fire roasted ones. Normally, I’m all about the fire roasted, but they’re not necessary for this pesto and may make the pesto spicy, which isn’t what we’re going for
- Cheese is optional: Honestly, the pesto tastes better with cheese, but it’s not absolutely necessary. If you want to keep this dairy free, simply omit the cheese.
WHAT CAN I USE SUN-DRIED TOMATO PESTO FOR?
Honestly? Anything and everything, including but not limited to: pasta, pizza, toast, in a salad in place of or in addition to salad dressing, in a grain bowl, as a sandwich spread, with roasted veggies, etc. Seriously, the possibilities are endless!
OTHER SUN-DRIED TOMATO RECIPES
PrintHomemade Sun-Dried Tomato Pesto
Delicious homemade sun-dried tomato pesto that’s made with 6 ingredients and ready in 5 minutes. All you need is a food processor and you’ll have yourself the BEST gluten free pesto.
- Prep Time: 5 mins
- Cook Time: 0 mins
- Total Time: 5 mins
- Yield: 4-8 1x
- Category: condiment
- Method: food processor
- Cuisine: Italian
Ingredients
- 1 jar ( 7-8 oz.) sun-dried tomatoes, tomatoes ONLY
- 1/2 cup canned diced tomatoes
- 1/4 cup raw cashews
- 12 basil leaves
- 1/4 cup sun-dried tomato oil, from jar**
- 1/4 tsp salt
- Optional: 1-2 tbsp shredded parmesan cheese
- Optional: 1-2 tbsp water, if mixture isn’t mixing
Instructions
- Place ingredients into a blender or food processor and pulse until smooth.
- Add additional parmesan cheese if you wish.
- Enjoy!
Notes
*Store in the refrigerator for up to 3 weeks
**If you buy sun-dried tomatoes that do not come in oil, simply use olive oil instead
Keywords: pesto, sun-dried tomato pesto
I just made this and it tastes really good. I used the oil from the jar of the sundried tomatoes. Thanks for the recipe.
★★★★★
Woohoo–thanks for the comment! 🙂
Hi Erin,
Are you using dried sun dried tomatoes or ones that are all ready marinated in oil.
I never buy the ones in the jar as I marinate them myself with herbs, and Parker Sean and lots of garlic.
I used sun dried tomatoes marinated in oil–the ones that come in a jar–but I don’t use any of the oil in this recipe, just the tomatoes themselves, SO you can absolutely use your own tomatoes if you wish (they sound amazing!).
Quick question!! Do we use the oils in the jar off sundried tomatoes? I ask because there’s also a 1/4 of olive oil! Thank you!
Dana
Would you recommend using raw cashews or dry roasted and unsalted? Also, how long can this last in the fridge?
Thank you!!!
Hi Dana–great question! I’d recommend using raw cashews if possible, and it can last awhile in the fridge. I kept mine in a mason jar in the fridge for a month one time and it was still good!
Awesome! Thank you so much!
★★★★
oooo this would be perfect for a sauce for homemade pizzas! basil + sundried tomatoes are soo good together
Beverley @ sweaty&fit recently posted…15 Minute Advanced Full Body Workout
So true!! Perhaps I’ll try that next… 😀
I pinned this immediately!! It looks so creamy, and I love that it is dairy free!
Dani @ Dani California Cooks recently posted…Lunch at Facebook
Thanks Dani!
Sorry to hear about the cookie fail but at least you have the right attitude on sticking with it! I get frustrated really easy with fails, especially desserts.
I’m also a huge fan of sundried tomato pesto! I love using it on pizza, it’s so good. Your version looks super creamy from the cashews. Perfect for a pasta sauce!
Sarah @ Making Thyme for Health recently posted…Vegan “Cream” of Mushroom Soup
I love pesto – my favourite is made with basil, walnuts, olive oil and salt and pepper – simple but so good!
Jen @ Chase the Red Grape recently posted…Week in Review! (16 Nov)
Oh my gosh, I LOVE sun-dried tomato pestos!! Perfect in pastas, on pizzas…I love that you added some cashews in this version to make it extra creamy!
Lisa @ Healthy Nibbles & Bits recently posted…Vegetarian Cajun-Spiced Shepherd’s Pie
Thanks Lisa! And yes it just makes everything better!
Pesto in ANY form I think I am pretty much on board with. I was obsessed with pesto on any sandwich in college. If a menu had something with pesto in the description, I was done. Kind of like how I am with avocado or goat cheese now… 🙂
Ashley @ Fit Mitten Kitchen recently posted…Whole Wheat Pumpkin Donuts [with chocolate glaze]
I was the same way in college! Pesto always always always.
Mmmmm so smokey and perfect! I am all about making my own condiments! But always and forever..ketchup will reign king….always.
Rebecca @ Strength and Sunshine recently posted…Apple Cinnamon Crumble Doughnuts
I’m picky about tomatoes (raw) but sun-dried tomatoes are the shizzzzz. And then pesto? It’s just…I NEED this now!
Emilie @ Emilie Eats recently posted…Roasted Butternut Squash Fall Kale Salad
Yes please!! I love to spread hummus on wraps or sandwiches, it adds so much flavor!
Annie recently posted…Introducing Gin Creek Kitchen
★★★★★
girrrrrllll! you speaka my language! pesto, sun dried tomato, and low key weekend. haha. NEED!
lindsay recently posted…Gluten Free Stuffing Salad with Warm Sweet Onion Dressing
Low key weekends//productive are the best – glad you and Miguel got stuff done around the apt and had time to relax! I’m always up for anything and everything pesto and am basically obsessed with sun-dried tomatoes, so this sauce looks sooooo good to me! I’d probably just spoon-feed it to myself before it saw the likes of food, ha! I must make this ASAP!
Julia recently posted…Creamy Kabocha Squash Mash (Paleo)
Glad you’re equally obsessed–sun-dried tomatoes are just the best!
I think I could eat this by the spoonful!! Now I have no reason to buy the canned variety!
Rachel @ athletic avocado recently posted…Cranberry Sweet Potato Salad {4 ingredients w/Paleo & Vegan option!}
I may or may not have eaten a few spoonfuls by themselves…. 😀 No shame!