Creamy Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto is a rich and savory twist on the classic green pesto, blending sun-dried tomatoes, almonds, and Parmesan into a creamy, vibrant sauce. It’s a flavor-packed favorite that’s perfect for pasta, sandwiches, or dipping. Whether you're hosting a casual dinner or need a quick meal upgrade, this pesto delivers bold Mediterranean flair in minutes.

Why Everyone Will Love This Recipe

• Packed with deep, tangy tomato flavor.
• Easy to prepare in under 15 minutes.
• A versatile condiment for pasta, toast, or veggies.
• No pine nuts—almonds make it affordable and nutty.
• Naturally vegetarian and easily adjustable for vegan diets.

What Is Sun-Dried Tomato Pesto?

Sun-dried tomato pesto, or "pesto rosso" in Italian, is a Sicilian-inspired variation of the traditional basil pesto. Unlike the green Genovese version, this pesto features the intense flavor of sun-dried tomatoes blended with nuts, cheese, garlic, and olive oil. It’s considered a comfort food staple across southern Italy and has become a go-to sauce for quick, hearty meals worldwide.

Cooking Tips

• Use oil-packed tomatoes for a stronger flavor and skip rehydrating.
• Toast the almonds lightly to enhance their nuttiness.
• Add chili flakes for a spicy kick.
• Use nutritional yeast instead of Parmesan for a vegan option.
• Blend in stages—start with nuts and tomatoes, then add herbs and cheese for a smoother texture.

Frequently Asked Questions

Can I Use a Different Nut Instead of Almonds?

Yes, walnuts or cashews make great alternatives, though each brings a slightly different taste.

Is Sun-Dried Tomato Pesto Vegan?

This recipe uses Parmesan, but you can substitute nutritional yeast or a vegan cheese alternative to make it fully plant-based.

Can I Use a Blender Instead of a Food Processor?

You can, but a food processor gives better control over texture. Blenders might over-purée the mixture.

What Type of Pasta Pairs Best With This Pesto?

Short pasta like penne, fusilli, or orecchiette works great—they catch the sauce beautifully.

Can I Make This Pesto Ahead of Time?

Absolutely! It stores well and actually deepens in flavor after a day or two in the fridge.

How to Store

Place the pesto in an airtight container or jar and cover with a thin layer of olive oil to prevent oxidation. Store in the refrigerator for up to 5 days. Stir before using and enjoy it cold or warmed gently.

How to Freeze

Freeze the pesto in small, portioned containers or an ice cube tray. Once solid, transfer the cubes to a freezer bag. It will keep for up to 3 months. Thaw in the fridge overnight or stir directly into hot pasta to defrost quickly.

How to Make Sun-Dried Tomato Pesto

If using dry sun-dried tomatoes, soak them in hot water for 10 minutes until soft. Drain.

In a food processor, combine the sun-dried tomatoes, almonds, olive oil, and black pepper.

Add Parmesan, garlic, and basil.

Blend until smooth and creamy.

If the pesto is too thick, add a bit more olive oil or a tablespoon of water.

Use immediately or transfer to a sealed container for later use.