We’re big fresh pesto sauce people around here, and when fresh basil is going off in my garden, I go wild with my pesto passions. (Thankfully, it freezes well, and my kids love it as much as I do.) I’m a recipe developer, though, so my passion for classics like fresh basil pesto are matched by my affection for tinkering with foods I love to see if I can make them even just a little better. Now, I am not claiming that sun-dried tomato pesto is better than regular! No way. But, it is delicious in its own right, and I bet that if you love pesto you’ll love this sun-dried tomato version.
Why You Will Love Sun-Dried Tomato Pesto
- It’s bold! Fresh basil pesto is great, but it doesn’t go with everything. This sun-dried tomato pesto is bold and punchy and goes well with bolder, punchier meals like grilled steak.
- It’s colorful! The cheery red color helps make it a little easier to make this sauce ahead and keep it on hand. Fresh basil pesto can dull in color quickly as the basil oxidizes. The red color buys you time!
- It’s forgiving. Because this recipe so obviously is NOT classic, you can feel a little more free to make swaps, like using almonds or pistachios in place of the pine nuts.
Sun-Dried Tomato Pesto Ingredients and Substitutions
- Sun-dried tomatoes: I strongly prefer the oil-packed sun-dried tomatoes as opposed to the dried ones that are vacuum sealed. They’re plumper and richer in flavor.
- Basil: Just like with regular pesto, make sure to use the freshest you can find! Look for vibrant, glossy, fragrant leaves.
- Fresh garlic: It really must be fresh! Do not use the jarred stuff.
- Olive Oil: I like to use extra virgin olive oil for a bolder flavor, but regular olive oil is OK if that is all you have handy.
- Pine nuts: It’s fine to sub in a different nut if you need to. Use almonds or walnuts, or even pistachios (though they will give the sauce quite a different vibe, maybe more romesco-y).
- Parmesan cheese: Freshly grated parm (use a microplane grater) is far and away the best. Do not use the store-bought, pre-grated parm. Not the same! That said, if you do want to try a different cheese, Pecorino Romano can be nice for a sharper, saltier bite.
- Lemon juice: Not just a way to balance flavors, the lemon juice will keep the colors bright and vibrant.
- Salt + pepper: Just a bit, to taste.
How To Make Sun-Dried Tomato Pesto
- Put the sun-dried tomatoes, basil, garlic, and nuts in a food processor. You could also use an immersion blender.
- Pulse them together without over-mixing. I like to leave a little texture!
- Stir in the olive oil, grated Parmesan and lemon juice by hand.
- Season to taste.
Ways To Use Sun-Dried Tomato Pesto
OK, here’s where I get excited. I mean, what would this NOT be good on? A few things I’ve served this with lately:
- Fresh homemade pasta. A killer sauce like this lets homemade pasta shine, and it’s so easy to make that it leaves you plenty of time to mess around with making pasta from scratch.
- Mixed into scrambled eggs.
- Chicken. Simple grilled chicken becomes an exciting meal when you dollop this pesto on top! With a basic green salad on the side? YUM.
- As a sandwich spread. Imagine your favorite turkey and cheese sandwich (or grilled cheese, or tuna salad sandwich) but with this pesto sauce slathered all over it!
- Steak. I’ve made a really great grilled steak meal with this pesto as the topper and just trust me on this one.
How To Store Sun-Dried Tomato Pesto
This pesto sauce keeps well in the fridge for up to a week. I usually top it with a thin layer of olive oil to sort of ‘seal’ the sauce for storage before putting it in the fridge. If you want to store it longer, you can freeze it for 3 months. An ice cube tray works great for storing it in small portions. I freeze it in the ice cube tray and then pop the frozen pesto cubes into a freezer bag.
More Homemade Sauce Recipes
More Easy Meal Inspiration Ahead!
For more recipe inspiration, follow us on Substack, Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!
