Sun-Dried Tomato Pesto Recipe – An Italian in my Kitchen

05/24/2025

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Sun-Dried Tomato Pesto Recipe – An Italian in my Kitchen

Sun-Dried Tomato Pesto just a few ingredients to make one of the best Pesto Recipes you will ever taste. Perfect tossed with your favourite pasta or made into Puff Pastry Twists. So good and so easy.

I have shared a few Pesto Recipes on An Italian in my Kitchen including the one that started it all. The Classic Basil Pesto, to a little known but equally delicious Arugula (Rocket) Pesto .

But I have to say this is probably the most delicious Pesto I have yet to make or taste. It was a hit with everyone! A couple of times I tossed it with pasta and since I had a roll of puff pastry in the fridge I made some puff pastry twists.

Where did Sun-dried Tomatoes originate?

Sun-dried tomatoes are very popular in the South of Italy, mainly Calabria, Sicily and Puglia. The end of summer the tomatoes are left to dry out in the sun and then preserved in oil.

What are the ingredients in Sun-Dried Tomato Pesto?

Sun-dried tomatoes, you can make your own or use store bought (under oil in a jar).
Parmigiano
Almonds
Pine Nuts
Extra virgin olive oil
Garlic cloves
Fresh Basil
Oregano

You will notice that salt is not included that is because store-bought sun-dried tomatoes are already salted, if you make your own then just add a couple of pinches of salt to the recipe.

What is authentic Parmigiano?

Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while parmesan can be made anywhere, there are no restrictions on using the name parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.

Substitutions

Instead of pine nuts you could use walnuts or even almonds. Add some fresh oregano or even parsley. Instead of parmigiano how about some freshly grated pecorino Romano or half and half?

How to make Sun-Dried Tomato Pesto

In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky.

sun-dried tomato pesto how to make ingredients in a the mixer

Add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated.

sun-dried tomato pesto how to make ready to mix and mixed

How to store it

Jars of pesto should be stored in the fridge. It will last up to 5-6 days refrigerated. Be sure to cover the pesto with oil so it doesn’t dry out. If you leave the pesto longer in the fridge be sure to check that it hasn’t turned brown, and check the aroma, if it smells rancid then it must be discarded. Also if it has a strange taste it could mean it has gone bad.

Sun-dried tomato pesto in a glass jar covered with oil.

Can you freeze pesto?

The pesto can also be frozen, be sure to thaw in the fridge before using. You can freeze in individual portions using ice cube trays or freezer safe jars. It will keep for up to 4 months in the freezer.

How to use the sun dried tomato Pesto

Basil pesto can be used in a variety of dishes, including pasta, salads and sandwiches. Here are a few ideas you may like.

Toss cooked pasta with pesto for a quick and easy meal.
Spread pesto on a pizza crust before adding toppings.
Use pesto as a sandwich spread or a dip for vegetables.
Mix pesto with mayonnaise to create a flavorful condiment for burgers or grilled chicken.

What else can you make with Sun-Dried Tomatoes?

Besides making this delicious Pesto you can also use sun dried tomatoes to make this easy Spaghetti with Sun-Dried Tomatoes and Pancetta or how about adding some cut up to your Pizza? I love adding a few to my salad or even chopping a few before making some homemade bread or buns.

How to make Puff Pastry Twists

Un-roll the puff pastry and lightly roll a couple of times to smooth it out, or make your own Homemade Puff Pastry.
Spread the tomato pesto over half the pastry and cover with the other half.
Sprinkle with your favourite seeds, I used poppy seeds.

Cut into about 1/2 inch strips and twists.
Place on a parchment paper lined cookie sheet and bake at 350F (180C) for about 15-20 minutes or until golden.

So if you are looking to try a Pesto that is a little different but definitely delicious, why not give this Sun-Dried Tomato Pesto a try and let me know what you think. Buon Appetito!

1 cup packed sun-dried tomatoes (drained & quartered)
5 fresh basil leaves
3 almonds (blanched)
½ tablespoon pine nuts
1 clove garlic (minced)
¼ cup freshly grated parmesan cheese
½ teaspoon oregano
⅓-½ cup olive oil*

*start by adding ⅓ cup then more if needed but add 1 tablespoon at a time. (I used ½ cup + 1 tablespoon).

2-3 tablespoons olive oil to top the finished pesto before refrigerating.

In a food processor add drained sun-dried tomatoes, basil, nuts and garlic, blend until chunky, then add the parmesan cheese, oregano and oil, mix until blended to desired consistency. Spoon into a glass jar, top with the extra olive oil and keep refrigerated. Enjoy!

I made Pasta for 3-4 two times and Puff Pastry Puffs (see body of post for how to make) with this recipe.
You may need to add a little more oil when tossing with your favourite pasta.
Be sure to cover the top of the pesto with oil before refrigerating. The pesto should be stored in the fridge. It will last up to 5-6 days refrigerated. Be sure to cover the pesto with oil so it doesn’t dry out. If you leave the pesto longer in the fridge be sure to check that it hasn’t turned brown, and check the aroma, if it smells rancid then it must be discarded. Also if it has a strange taste it could mean it has gone bad.