Make your own Homemade Sun-Dried Tomato Pesto and add flavor to just about anything! Just 6 ingredients and 5 minutes to prep—you have to try it for yourself.
And just like THAT, it’s Monday again. But hey, we’re only one week—ok, ok a little more than one week—away from Thanksgiving, which is pretty exciting if you ask me. Today is going to be a fun Monday for me because today I am visiting my aunt and her pup, Lucky so Lucky and Layla can have a play date! They’ve played before and get along pretty well, and they always sleep for HOURS upon hours after they get done playing, so after our play date I’m hoping for a productive work day while Lay sleeps soundly. WIN. I’ll be sure to Snap them playing, so follow along on SnapChat if you aren’t already (username: thealmondeater).
How was your weekend? Mine was low key, which I was ok with because the next two weekends will be busy, busy, busy. Friday night I went to yoga per the usual and then Miguel and I stayed in and watched a movie. Saturday was spent cleaning the apartment and finishing up some freelance work and Sunday I went to barre class with my friend and then attempted (and failed) at making cookies. The good news is I’m 95% sure I know what I did wrong, so round 2 should turn out much better I’m hoping.
The question I have today is: why is sun-dried tomato pesto not a thing? It needs to be a thing ASAP, because in case you weren’t aware, I’m entirely too obsessed with sun-dried tomatoes. This pesto comes together in just five minutes and goes well with, well, everything. And by “everything” I mean on sandwiches and pasta dishes and quinoa bowls and even on salads. IT IS SO GOOD. I’m a huge fan of kale pesto, but this sun-dried tomato pesto gives kale a run for it’s money.
Yeah, I’m serious.
It starts with the sun-dried tomatoes (uhh, duh) followed by diced tomatoes (I used canned, but you can use fresh if you don’t mind spending time dicing) and cashews! I had to use cashews for a freelance assignment earlier in the day, so I figured why not throw some in this recipe? The result: you can’t taste them, but they help to make the pesto a bit thicker and therefore more like pesto and less like soup. I then threw in some basil, olive oil and shredded parmesan and, though the cheese is optional, I highly recommend it. I didn’t measure the cheese—just grated some fresh parmesan overtop of the jar—but if I had to guess I’d say I used 1-2 tbsp.
And that’s it! Super simple, made with common ingredients and it helps to add flavor to just about any dish!
PrintHomemade Sun-Dried Tomato Pesto
- Prep Time: 5 mins
- Total Time: 5 mins
Ingredients
- 1 jar ( approx. 7 oz.) sun-dried tomatoes, tomatoes ONLY
- 1/2 cup diced tomatoes
- 1/4 cup cashews
- 12 basil leaves
- 1/4 cup olive oil
- 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
**You should use a fork to pull the tomatoes out of the jar and into the food processor to avoid using too much oil in this recipe
Q: Ever made your own pesto? What’s your go-to condiment (i.e. pesto? mayo? mustard? ketchup? sriracha?)?
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!