Cayenne Spiked Sun Dried Tomato Pesto

Cayenne Spiked Sun Dried Tomato Pesto 

Last week I randomly bought a loaf of Artisan sourdough bread.

Hear me out. I didn’t buy it for any reason- I bought it purely as a vehicle for pesto. After making this pesto recipe, I’ve been keen to try a variation of one involving one of my all time favourite antipasto- sun dried tomatoes.



Confession- I add red pepper flakes or cayenne to everything.

Confession- I add sea salt to everything…like these pancakes or on top of dessert like oatmeal. Even cookies. Let’s not forget it’s magic on dark chocolate waffles.


Luckily, this pesto recipe didn’t need any salt thanks to the sun dried tomatoes and parmesan cheese. Cayenne, however, it did. Thanks to the Spectablend, a simple ‘throw everything in’ and blend was all that was needed- and some good quality olive oil. I swear the type of olive oil you use can make or break a meal…or pesto.


Speaking of Olive Oil, I hope any of you guys who will eventually have kids name your daughter Olive Oil. Thank you Popeye for making it a possibility to be acceptable.

[Cayenne Spiked] Sun Dried Tomato Pesto


  • Cayenne Spiked Sun Dried Tomato Pesto

    Jazz up the classic pesto with sun dried tomatoes and cayenne pepper for some zing!
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    Author: Arman @ thebigmansworld


    • 100 grams/4 ounces fresh basil
    • 2/3 cup mild nut of choice almonds or cashews- I used almonds
    • 1 garlic clove
    • 1/2 cup sun dried tomatoes in olive oil firmly packed
    • 3 T+ olive oil depending on consistency of tomatoes
    • 3 T strong parmesan cheese
    • 1 T cayenne pepper/red pepper flakes
    • Good quality bread/crackers to serve


    • In a blender/food processor, fresh basil, nuts of choice and garlic clove until completely blintzed.
    • Add the sun dried tomatoes, parmesan cheese and olive oil and blend well. If too thick, continue adding olive oil, 1 tablespoon at a time. Once well blended, add the cayenne pepper and blend once more.
    • Remove from blender/food processor and stir to ensure the oil is well mixed. Serve on top of bread, crackers of mixed through pasta.


    Pesto can be stored in an airtight container in the fridge for up to 4 weeks. Ensure to give it a good stir before consuming



Linking up with Laura and Kierston for their Friday recipe parties!

Hope to see you guys for Spill it, Sundays- Flashback edition #1Don’t forget to link up recipes or posts you’d like to be pinned! 

Do you have a spice which you add to most of your meals?

Are you a fan of antipasto (olives, sundried tomatoes, marinated artichokes etc)?

What is your perfect vehicle for pesto? 

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51 thoughts on “Cayenne Spiked Sun Dried Tomato Pesto

  1. Errr forget the original pesto- I want me some of this variety…YUM! I could eat sun dried tomatoes by the bucket..well any kind of antipasti really! Do you guys have the chilli sauce Encona available over there? Please look out for it next time you’re in the supermarket- as a fan of chilli flakes, this will take your meals (and spice threshold) to another level!!

  2. We’ll hello my new pesto! Well, that’s if the sundried tomatoes make the blitzer, oh I love those things, straight from the jar – any antipasto really! Only just been introduced to grilled artichoke antipasto – yum!

    Pesto and eggs – match made in heaven! Also spread on a cauliflower crust pizza!

    And I love spice! Real spice, when it is there for flavour as well as heat!

  3. Do you need a reason for sour dough bread? That’s my absolute favorite, so I don’t need a reason. Sundried tomatoes are one of my favorite so I know I’d love this!

  4. This looks amazing! I love pesto and sun dried tomatoes. I’m actually making shrimp marinated in pesto on the BBQ tonight.

    Fresh bakery bread is definitely one of the best vehicles for pesto. Either that or pasta!

  5. Every savoury dish needs cayenne pepper and salt. Every dish – sweet or savoury – needs salt. No surprise I’m constantly running low on cayenne – I’ve actually been adding to my morning oat bran, too, lately. Mexican hot chocolate oats or: fuelling the pepper addiction.
    Sundried tomatoes are the best. I wish I’d taken one million bags back home with me when I was on vacation in Greece years ago.

  6. I love pesto on a burger or grilled chicken sandwich… Yum! But nothing really beats dunking fresh bread into an amazing pesto! I also add red pepper and cayenne pepper to most dishes. I love spicy food!

  7. The perfect vehicle for pesto for me is linguini but I’ve tried to branch out a bit recently. I put salt on everything but my favorite spice is usually cinnamon or garlic powder 🙂

  8. Yum! This looks terrific. I am a big fan of spice. Most of my meals involve red pepper flakes. Cinnamon also makes frequent appearances. I almost always add it to milk, cereal, and yogurt. Fresh homemade pasta is, hands down, the perfect vehicle for traditional basil pesto but your version looks like an ideal candidate for bread or as a sandwich spread. I bet a dollop would be tasty in an omelette or frittata as well. I finally got a mini food processor so now I can actually make this! 🙂

  9. Yum Yum Yum! I love pesto! My favorite way of eating pesto is on baguette or flatbread with mozzarella and fresh tomato on top. Grilled until the cheese is melted obviously! I am drooling. I need to stop talking about cheese and bread until I can have it again! And antipasti? Yes please! The more the marrier 😉
    My spices are cinnamon, curry and chili. Every of my meals contains at least one of these three spices!

  10. Did you say sourdough?! 😀

    Love pesto…let alone sundried tomato pesto!

    Sounds so good. And, thanks for linking up to #RECIPEFRIDAY buddy. Have a great weekend 🙂

  11. Umm pesto is definitely best on spoons… or fingers, fingers are good!! Very rarely does mine last long enough to actually cook with, but when it does I end up piling it on pizza 🙂

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  13. I add cayenne and red pepper flakes to everything too. Know what else is good? Making regular basil pesto and adding a bit of the juice from sun dried tomatoes. Adds a certain sweet-salty kick.

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  15. Arman, you literally solved one of my biggest pet peeves about pesto… that it didn’t pack enough heat! This seriously looks like an amazing recipe, and good thing we have enough sun dried tomatoes here to give this the good old college try 🙂

  16. I add sea salt to nearly everything too – a small amount enhances flavors! (hmm, we DID have this conversation already…). my Grandpa Z salted his French toast! some of the best I have ever tasted…

    I recently made my own parmesan. this is happening soon.

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