Need more savory sauce recipes? Try my Pomodoro sauce, sugo, cottage cheese alfredo, 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!
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. “Oh wow, this pesto took me a couple of minutes to make, and it is SO good. I love it through pasta or in a pasta salad” – Wadeem 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. I’ll be honest: I love my sun-dried tomato pesto on my morning toast with a couple of over easy eggs, but that’s only one way to enjoy this flavorful dip. Here are some more ideas:
As a dip. Add it to a charcuterie board or with crudites, crackers, and chips. Over simply cooked protein. Jazz up my baked chicken legs, baked chicken breast, or even air fryer pork chops. It only needs a little bit to add tons of extra flavor. As a sandwich spread for my 2 ingredient bagels or air fryer grilled cheese. As a pasta sauce. Toss some through keto gnocchi, almond flour pasta, or healthy pasta salad.
Swap the nuts. Pine nuts can be tricky to locate, so feel free to use cashews, walnuts, or Marcona almonds. For a nut-free recipe, use sunflower seeds. Add some greens. Missing the green flavor of basil pesto? Add baby spinach, arugula, or fresh basil leaves. Turn up the heat. Add a dash of red pepper flakes for a spicy kick. Get creative. If I have roasted sweet red peppers on hand, I like to chop up a few and add them to the pesto for more flavor.
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
