Sun Dried Tomato Pesto

Elevate your pesto game with my sun dried tomato pesto. Made with 5 ingredients and ready in minutes, you’ll want to use it on everything!

Need more savory sauce recipes? Try my Pomodoro sauce, sugo, and eel sauce next.

In my house, we’re pretty generous when it comes to sauces. When I need a sauce that’s miles above the rest, I make my sundried tomato pesto.

Also known as pesto rosso, I use oil-packed sundried tomatoes instead of basil to make a savory, aromatic sauce that’s layered with flavor. It’s so easy and so good, I’d honestly eat it with a spoon!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make sun dried tomato pesto
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More homemade sauce recipes
8. 5-Ingredient Sun Dried Tomato Pesto (Recipe Card)

Why I love this recipe

• Intense, bold flavor. Sundried tomatoes are more concentrated in flavor than regular tomatoes, infusing a richer flavor into the pesto. 
• Versatile. I often use it as a dip, spread, or sauce. It’s also a fabulous pizza base sauce too.
• Ready in minutes. Just add the ingredients to a food processor and blend away. It’s that simple!
• Perfect texture. It’s got the perfect balance of thickness and chunkiness, adding a complexity you don’t get from regular tomato sauce. Of course, if you like it thinner or thicker, it’s a simple fix.

Ingredients needed

• Sundried tomatoes. The key ingredient! Choose oil-packed sun-dried tomatoes, not ones in water. The added oil gives the pesto a richer texture. I tested it without and it wasn’t as good.
• Pine nuts. The foundation of any good pesto. I like to use raw pine nuts, but if you love a really bold, nutty flavor, lightly toast them beforehand.
• Garlic. Cloves of fresh garlic, not garlic powder. 
• Parmesan cheese. I always prefer freshly grated parmesan to the shelf-stable kind, and it makes all the difference in this recipe. And no, it does not make this recipe any more difficult!
• Extra virgin olive oil. To thin out the pesto. Other oils can be used, but nothing compares to the flavor of olive oil. 

How to make sun dried tomato pesto

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Blend. In a high-speed blender or food processor, add all of the ingredients except the olive oil. Blend until combined.

Step 2- Add olive oil. Slowly drizzle the olive oil in while blending. Continue blending until thick and smooth.

Step 3- Rest and serve. Transfer the pesto to a bowl, let it sit for 30 minutes, then serve as desired. 

Arman’s recipe tips

• Adjust the consistency. If you prefer really chunky pesto, reduce the amount of oil you add. Remember, you can continue to add it as needed
• Stop blending periodically to scrape down the sides of the blender. Trust me, this makes all the difference for the best flavor, because only specific ingredients tend to stick to the sides.
• Taste as you go, and add a pinch of salt as needed. DO NOT, and I repeat, do not add too much salt to begin with.
• Make it vegan. Swap the parmesan for nutritional yeast or vegan cheese. 

Storage instructions

To store: Leftover pesto can be stored in an airtight container in the refrigerator for up to four weeks. 

To freeze: Store leftover pesto in an airtight jar and freeze for up to six months. 

Frequently asked questions

More homemade sauce recipes

• Peanut sauce
• Potsticker sauce
• 3-ingredient steak marinade
• Sugar-free ketchup
• Or any of my homemade sauce recipes

Originally updated August 2022, updated and republished July 2024