Sun-dried Tomato Pesto

This easy sun-dried tomato pesto is made with sun-dried tomatoes, toasted almonds, fresh basil, Parmesan, garlic, and olive oil. It's ready in just 15 minutes and is delicious with pasta, bread, crackers, and sandwiches.

Course Side

Cuisine Italian

Diet Gluten Free

Keyword pesto, pesto rosso, red pesto, sun dried tomato pesto, tomato pesto

Prep Time 5

Cook Time 5

Total Time 15

Servings

Calories 231kcal

Author Erin Dooner

Ingredients

8.5 oz jar sun-dried tomatoes in oil, drained but not rinsed about 1 cup
1/2 cup almonds
2 garlic cloves sliced
1/4 teaspoon black pepper
1/3 cup freshly grated Parmesan cheese
1/2 cup packed fresh basil leaves
6 green olives pitted
3/4 cup extra-virgin olive oil

For storage:

1 tablespoon extra-virgin olive oil

US Customary - Metric

Instructions

Start by heating a pan over medium heat. Then, add the sun-dried tomatoes, almonds, garlic cloves, and black pepper. Cook over medium heat for 5 minutes, stirring occasionally. The garlic should start to brown, the tomatoes should release some of their leftover oil, and the almonds should toast.
8.5 oz jar sun-dried tomatoes in oil, drained but not rinsed, 1/2 cup almonds, 2 garlic cloves, 1/4 teaspoon black pepper
Then, remove the pan from the heat, transfer the ingredients to a separate bowl, and let them cool for about 5 minutes.
Once your ingredients have cooled, assemble the pesto. Add to a food processor the Parmesan cheese, fresh basil, green olives, and pan-roasted ingredients. Process at high speed until everything is finely chopped.
1/3 cup freshly grated Parmesan cheese, 1/2 cup packed fresh basil leaves, 6 green olives
Then, continue to process at medium-low speed while slowly pouring in the extra-virgin olive oil until your pesto becomes wet and smooth. This will guarantee your pesto is perfectly emulsified, meaning that there will be minimal separation of the oily and the dry ingredients even as you store it over a longer period of time.
3/4 cup extra-virgin olive oil
Transfer the pesto to an airtight container, top it with a thin layer of additional olive oil, and keep it refrigerated. Alternatively, you can use it to dress your pasta right away. You will need about 2 generous tablespoons/portion and a small amount of pasta water to get a perfectly creamy sauce.
1 tablespoon extra-virgin olive oil
The pesto needs to be stored in an airtight container in the fridge. It will keep for up to 5 days. Keep in mind that the pesto will oxidize and slightly thicken over time. To preserve the bright, reddish color, make sure to add a tablespoon of olive oil on top of the pesto or lay some plastic wrap on the surface. When you’re ready to serve the pesto, remove it from the fridge, stir well, and let it rest at room temperature for about 10 minutes.

Notes

Yields about 1 1/2 cups.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition