Easy Sun-Dried Tomato Pesto Recipe

This tangy, delicious easy sun dried tomato pesto sauce comes together in seconds and can be added to sauces, sandwiches, pasta or enjoyed as a dip.

Course Dinner, Party Food, Snack

Cuisine Italian, vegetarian

Prep Time 5

Total Time 5

Servings servings

Calories 160kcal

4.94 ounces sun-dried tomatoes packed in oil, drained weight
¼ cup oil from your jar of tomatoes or vegetable/mild olive oil
10 basil leaves large
1 garlic clove chopped
3-4 tablespoons parmesan or another hard cheese, finely grated, vegetarian if required
2 tablespoons pine nuts lightly toasted
1½ teaspoons capers
1-2 teaspoons lemon juice
2-3 tablespoons water
Pepper to taste

Toast pine nuts: In a small non-stick pan dry toast the pine nuts until golden stirring all the time.
Combine ingredients: Place along with all the remaining pesto ingredients in a food processor.
Pulse: Pulse several times until well combined and there are no large pieces left. The mixture should not be completely smooth.
Store: Adjust the seasoning if required, transfer the pesto into a jar, close the lid and refrigerate for at least 30 minutes before serving if possible.

Use sun dried tomatoes in oil. The oil can be added into the pesto along with the capers (if present).
Do not puree the pesto mixture until completely smooth, it should still be a little grainy.
I used a moderate amount of basil but you could increase that.
You may not need to add any salt to this pesto, but be generous with pepper.
Store in an airtight container and refrigerate for up to 1.5-2 weeks.
Uses: add to pasta, combine with cream cheese to make a spread, puree with avocado or beans to make a dip. If you want to loosen the consistency of the pesto add a bit of water or oil (see post for more suggestions).
If using this recipe as a dip refrigerate for 30 minutes before serving, if possible.
Not suitable for freezing.