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jar of sun dried tomato pesto topped with parmesan cheese
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4.67 from 6 votes

Homemade 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 pesto recipe.
Prep Time5 mins
Total Time5 mins
Course: condiment
Cuisine: Italian
Diet: Gluten Free, Vegetarian
Keyword: pesto, sun-dried tomato pesto
Servings: 8
Calories: 101kcal
Author: Erin


  • 7 oz. sun-dried tomatoes
  • 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 teaspoon salt
  • 2 tablespoon parmesan cheese shredded, optional
  • 1 tablespoon water optional


  • Place sun-dried tomatoes, diced tomatoes, cashews, basil, salt, and parmesan (if using it) in your food processor and pulse for 20 seconds.
  • With the food processor still running, pour the sun-dried tomato oil (which you get rom the jar of sun-dried tomatoes) through the top and continue pulsing until the mixture is smooth. If you don't have sun-dried tomato oil, use olive oil. If mixture is stuck, add 1 tablespoon water and/or stop it and scrape down the sides and try again.
  • Enjoy!


-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
-Always use raw cashews, not salted


Calories: 101kcal | Carbohydrates: 17g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 185mg | Potassium: 959mg | Fiber: 4g | Sugar: 10g | Vitamin A: 320IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 3mg