5 Minutes is all you need to make this homemade Sun-Dried Tomato Pesto in your food processor. Perfect with pasta or in a pasta salad, as a topping for chicken or served as a creamy pesto dip!
This Sun-Dried Tomato Pesto recipe is an absolutely addictive one that you can use on so many different dishes. It’s perfect on its own tossed with pasta or served as a pasta salad, slathered on grilled chicken, fish and meat, as a spread on sandwiches and burgers and much more. The flavor of sun-dried tomatoes is enhanced by the addition of herbs, scallions, lemon and garlic, then processed until with walnuts and olive oil. 5 minutes and a food processor is all you need!
Why this Sun-Dried Tomato Pesto Recipe works:
I am an absolute fan of pestos in general, and this Sun-Dried Tomato Pesto in particular. It’s an obsession almost, and it’s one I can’t hide.
You will love this recipe for Sun-Dried Tomatoes Pesto because it comes together in 5 minutes and you can throw in many different ingredients and end up with endless varieties of pestos. And what do I do with all those homemade pestos you may ask?
How to use homemade pestos for cooking:
Well, on a rushed day, I’ll boil some spaghetti, toss it with a type of pesto and have a fabulous dish ready in 10 minutes! This sun-dried tomato pesto goes especially well with chicken! If you have no time to marinate chicken, beef or fish—I’ll cook or grill them and then smear a thin layer of pesto on top for a fabulous boost of flavor!
Another favourite is a smear of Sun-Dried Tomato Pesto on my sandwiches and burgers. I also love to flavor or make my salad dressings with homemade pestos—by simply taking a teaspoon of pesto and diluting it with a type of vinegar, a little more olive oil and sometimes mustard and, or, mayo.
For a quick snack, you can make a creamy pesto dip out of pesto by adding a 1:2 ratio of pesto to cream cheese (or sour cream or a combo of both).
The beauty of homemade pesto is that you can store it in the fridge for up to 1 month. Then if you’re ever rushed on time, the first thing you’ll reach for will be your pesto jar with Creamy Sun-Dried Tomato Pesto! The perfect condiment to turn any simple dinner into a Mediterranean meal!
How to make Sun-Dried Tomato Pesto:
The recipe for this creamy homemade pesto is SIMPLE! Add all the ingredients apart from olive oil and lemon juice to your food processor and pulse until a coarse paste forms.
Add the olive oil and lemon juice and process until smooth.
I love making this Sun-Dried Tomato Pesto and I know you’ll love it as well! I think it’s the tomato garlic basil Parmesan combination that is so familiar and brings a level of comfort to our food, then comes the walnut, scallions, and lemon to spike the flavors and make it a little more intriguing.
Get your food processor out and enjoy the world of pesto sauces! 🙂
Tips for success:
- Feel free to try this homemade pesto recipe with kalamata olives, oregano, and a few capers.
- You can store your Sun-Dried Tomato pesto in the fridge for up to a month.
- Another fabulous recipe I love using this creamy Italian pesto for is in my pesto stuffed shrimps recipe!
Sun Dried Tomato Pesto
5 Minutes is all you need to make this homemade Sun-Dried Tomato Pesto in your food processor. Perfect with pasta or in a pasta salad, as a topping for chicken or served as a creamy pesto dip!
Ingredients
- 1/4 cup large sun-dried tomato chopped (packed in oil)
- 1/2 cup basil leaves torn into small pieces
- 2 Tbsp fresh parsley coarsely chopped
- 1 clove garlic peeled
- 1 small scallion ( or greens only from a large one)
- 1 pinch crushed red pepper flakes (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons walnuts chopped
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 cup extra virgin olive oil ( or 2 Tablespoons of extra virgin olive oil and 2 Tablespoons of the sun dried tomato preserving oil)
- 1 tablespoon lemon juice
Instructions
- In a food processor, add sun-dried tomato, garlic, scallions, basil, parsley, walnuts, seasonings, Parmesan and pulse until mixture forms into a coarse paste.
- Add the olive oil and lemon juice and process until it forms a pesto as chunky or smooth as you prefer the texture to be.
Store the pesto in the fridge for up to 1 month.
Recipe Notes
- Feel free to try this homemade pesto recipe with kalamata olives, oregano, and a few capers.
- You can store your Sun-Dried Tomato pesto in the fridge for up to a month.
- Another fabulous recipe I love using this creamy Italian pesto for is in my pesto stuffed shrimps recipe!
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