This sun dried tomato pesto sauce is a bold, savory spread made in a food processor in about 15 minutes. Chewy sun dried tomatoes, fresh basil, toasted pine nuts and garlic blend with olive oil into a thick, brick red sauce with a sweet and tangy flavor.
It is naturally meatless and easy to make dairy free, and it works as a pasta sauce, a sandwich spread, a pizza base or a dip. A single batch fills a small jar and keeps in the refrigerator for several days.
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Why This Sun Dried Tomato Pesto Sauce Recipe Works
Sun dried tomatoes bring concentrated sweetness and acidity, so the sauce tastes deeper and richer than a classic basil pesto. Fresh basil keeps it bright, and a spoonful of oregano gives it an Italian herb note.
Toasting the pine nuts for a couple of minutes brings out their buttery flavor and cuts any raw bitterness. Draining the tomatoes very well matters too, because extra oil or water would make the sauce loose and greasy.
Streaming the olive oil in while the machine runs creates a smooth, emulsified texture. You control how thick or thin the sauce is, which makes it flexible for pasta or sandwiches.
Ingredients for Sun Dried Tomato Pesto Sauce
- 4 ounces sun dried tomatoes (oil packed or dry, well drained)
- 1 cup fresh basil leaves, packed
- 1/3 cup pine nuts, toasted
- 2 cloves garlic, grated
- 1/3 cup plant based parmesan
- 1 tablespoon fresh oregano leaves, optional
- 1 pinch sea salt, or to taste
- 4 to 5 tablespoons extra virgin olive oil, plus more as needed
Sun dried tomatoes. Oil packed ones are soft and ready to blend. If you use dry ones, soak them in hot water for about 10 minutes first, then drain and pat them dry.
Pine nuts. They give the sauce a creamy body. Toasted almonds, walnuts or sunflower seeds are good substitutes.
Plant based parmesan. It adds a salty, savory edge without dairy. Swap in real grated Parmesan if you do not need the sauce to be plant based.
Fresh basil. It lightens the sauce and gives it fresh herb flavor. Use the leaves only, since stems taste bitter.
How to Make Sun Dried Tomato Pesto Sauce
1. Toast the pine nuts. Cook them in a small dry skillet over medium low heat for 2 to 3 minutes, shaking the pan, until golden. Move them to a plate to cool.
2. Drain the tomatoes. Drain them very well, then pat them dry with paper towels so the sauce does not turn oily.
3. Pulse the base. Add the tomatoes, pine nuts, plant based parmesan, basil, oregano and garlic to a food processor. Pulse until you have a coarse paste, scraping down the sides once or twice.
4. Add the oil. With the machine running, stream in 4 tablespoons of olive oil and process until the sauce is as smooth as you like. Add the extra tablespoon or a splash of water if it is too thick.
5. Season. Taste and add a pinch of sea salt. Sun dried tomatoes and plant based parmesan are already salty, so add salt gradually.
6. Store. Spoon the sauce into a clean jar, smooth the top and cover it with a thin layer of olive oil before refrigerating.
How to Serve Sun Dried Tomato Pesto Sauce
Toss a few spoonfuls with hot pasta and a splash of pasta water for an instant dinner, or use it in pesto chicken artichoke pasta in place of regular pesto. It also tastes great stirred into quick pesto cream pasta.
Spread it on sandwiches and pizza crusts, or spoon it over roasted chicken as in creamy sun dried tomato chicken. For a cheesy pasta night, fold some into pesto alfredo tortellini.
How to Store and Reheat Sun Dried Tomato Pesto Sauce
Keep the sauce in a clean airtight jar in the refrigerator for 3 to 4 days, covered with a thin layer of olive oil to keep the surface from darkening.
For longer storage, freeze it in ice cube trays, then move the cubes to a freezer bag. Thaw a cube in the refrigerator or stir it straight into a hot sauce or pasta. Since the sauce is not cooked, you only need to bring it to room temperature before serving.
Tips and Variations for Sun Dried Tomato Pesto Sauce
Dry the tomatoes well. Excess oil or water makes the sauce separate and taste greasy.
Use pasta water. A few spoonfuls of starchy water loosen the sauce and help it cling to noodles.
Grate the garlic. A fine grate disperses garlic evenly so there are no harsh bites.
Add lemon. A small squeeze of lemon juice brightens the sauce and balances the sweetness.
Adjust the nuts. Toasted almonds or walnuts make a good swap if you are out of pine nuts.
Go creamy. Stir a spoonful of cream cheese or ricotta into the sauce for a creamier, milder spread.
Make it a dip. Mix a couple of spoonfuls into softened cream cheese for a quick gathering spread.
For general advice on storing leftovers and keeping food safe, see this extension guide to storing and reheating leftovers.
Frequently Asked Questions About Sun Dried Tomato Pesto Sauce
What is sun dried tomato pesto sauce used for?
You can use it on pasta, sandwiches, pizza, roasted vegetables, grilled chicken or as a dip for bread.
Can I make sun dried tomato pesto sauce without pine nuts?
Yes. Toasted almonds, walnuts, cashews or sunflower seeds work well and keep the texture creamy.
Is this pesto plant based?
It is when you use the plant based parmesan, which the recipe already calls for. Read the label to be sure the product contains no dairy.
Why is my pesto bitter?
Over processing basil or using very strong olive oil can add bitterness. Pulse in short pops and choose a mild olive oil.
Can I freeze the sauce?
Yes. Freeze it in ice cube trays so you can thaw just what you need.
Sun Dried Tomato Pesto Sauce
Equipment
- Food processor
- Small skillet
- Glass jar
Ingredients
Main Ingredients
- 4 oz sun dried tomatoes oil packed or dry, well drained
- 1 cup fresh basil leaves packed
- ⅓ cup pine nuts toasted
- 2 cloves garlic grated
- ⅓ cup plant based parmesan
- 1 tbsp fresh oregano leaves optional
- 1 pinch sea salt or to taste
- 4 to 5 tbsp extra virgin olive oil plus more as needed
Instructions
Cooking
- Toast the nuts. Cook the pine nuts in a dry skillet over medium low heat for 2 to 3 minutes until golden and cool them.
- Dry the tomatoes. Drain them well and pat dry with paper towels.
- Pulse. Pulse the tomatoes, nuts, plant based parmesan, basil, oregano and garlic into a coarse paste.
- Add the oil. Stream in 4 tablespoons of oil with the machine running until smooth, adding more oil or a splash of water if needed.
- Season. Add a pinch of salt a little at a time.
- Store. Spoon into a jar and top with a thin layer of olive oil.
