Sun-Dried Tomato Pesto
Sun-dried tomato pesto is a bold, flavorful twist on the classic. Tangy sun-dried tomatoes blend with fresh basil, garlic, and nuts for a rich, savory sauce.
Hey there! If you’re looking for a flavorful twist on the classic pesto, you’ve got to try this sun-dried tomato pesto. It’s packed with rich, bold flavors, thanks to the tangy sun-dried tomatoes and a mix of fresh basil, garlic, and Parmesan. Whether you’re tossing it with pasta, spreading it on a sandwich, or using it as a dip, this pesto adds a savory depth to just about anything!
Why You’ll Love Sun-Dried Tomato Pesto
This isn’t your typical basil pesto. The sun-dried tomatoes bring a sweet, tangy bite that pairs beautifully with the earthy pine nuts and sharp Parmesan. Plus, fresh thyme adds a subtle herbal note that makes it even more irresistible. The texture is slightly chunky, giving it a rustic feel that’s perfect for all kinds of dishes.
What’s in Sun-Dried Tomato Pesto?
- Sun-Dried Tomatoes – Preferably not packed in oil. If they are, make sure to drain them well to avoid extra oiliness.
- Pine Nuts – Toasted for a nutty, buttery flavor, but you can also use walnuts or almonds for a slightly different twist.
- Fresh Basil Leaves – Classic pesto base that adds that bright, fresh flavor.
- Fresh Thyme – A tablespoon of thyme gives this pesto a unique herbal touch.
- Garlic – 3-4 cloves for that bold, savory kick.
- Parmesan Cheese – Adds that salty, umami flavor we all love in pesto.
- Extra Virgin Olive Oil – To make everything smooth and creamy.
- Salt and Pepper – To bring out all the delicious flavors.
Recipe Substitutions And Notes
- You can swap out the pine nuts for walnuts or almonds but the flavor will be different.
- Add other herbs like oregano or arugula for peppery flavor.
Step-by-Step Instructions for Sun-Dried Tomato Pesto
- Rehydrate the tomatoes (if needed): If your sun-dried tomatoes aren’t soft, soak them in warm water for about 30 minutes to rehydrate. Once softened, drain them well and pat them dry.
- Toast the pine nuts: In a small skillet over medium heat, toast the ¼ cup of pine nuts until golden brown and fragrant. Stir them frequently to prevent burning. Once toasted, remove from heat and let them cool.
- Blend the base: In a food processor, combine 1 cup sun-dried tomatoes, 1 cup fresh basil, 1 tablespoon fresh thyme, and 3-4 garlic cloves. Pulse a few times to chop everything coarsely.
- Add the pine nuts and Parmesan: Toss the cooled pine nuts and ¼ cup Parmesan into the food processor. Pulse again until everything is well combined but still a little chunky for that perfect texture.
- Drizzle in olive oil: With the processor running, slowly drizzle in ½ cup extra virgin olive oil until the pesto reaches your desired consistency. If it’s a bit too thick, you can add a little water, one tablespoon at a time, until it blends smoothly.
- Season to taste: Taste your pesto and season with salt and pepper as needed. Give it one more quick blend to mix everything together.
How to Use Sun-Dried Tomato Pesto
- Pasta sauce: Toss it with your favorite pasta for an easy weeknight meal. The sun-dried tomatoes really bring out the flavor in any pasta dish.
- Spread on sandwiches or wraps: This pesto is amazing on sandwiches. Spread it on some crusty bread with fresh mozzarella, roasted veggies, or grilled chicken for an instant flavor upgrade.
- Pizza topping: Forget traditional pizza sauce. Spread this pesto on your pizza dough, add some fresh mozzarella and veggies, and you’ve got yourself a unique and tasty pizza.
- Dip for veggies or bread: Serve it as a dip with warm bread or fresh veggies at your next gathering. Trust me, it’s always a hit.
Georgie’s Tips
Sun-dried tomato pesto is a total flavor bomb! It’s tangy, rich, and the perfect sauce to elevate your pasta, pizza, or even a simple sandwich. Plus, with the added freshness from the basil and thyme, it’s got just the right balance of bold and bright flavors. Give it a try—you might find yourself putting it on everything!
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Sun-Dried Tomato Pesto
Ingredients
- 1 cup Sun-dried Tomatoes ( preferably not in oil; if they are, drain them)
- ¼ cup Pine Nuts ( walnuts or almonds)
- 1 cup Fresh Basil Leaves
- 1 tablespoon Fresh Thyme Leaves
- 3-4 Garlic Cloves
- ¼ cup Parmesan Cheese
- ½ cup Extra Virgin Olive Oil
- Salt and Pepper
Instructions
- If your sun-dried tomatoes are not already soft, soak them in warm water for about 30 minutes to rehydrate. Drain them well and pat them dry with a paper towel.
- In a small skillet over medium heat, toast ¼ cup Pine Nuts until they’re golden brown and fragrant. Stir frequently to prevent burning. Remove from heat and let cool.
- In a food processor, combine 1 cup Sun-dried Tomatoes, 1 cup Fresh Basil Leaves, 1 tablespoon Fresh Thyme Leaves and 3-4 Garlic Cloves. Pulse a few times to chop them coarsely. Add the toasted pine nuts and ¼ cup Parmesan Cheese to the food processor. Pulse until the mixture is well combined but still slightly chunky
- With the food processor running, slowly drizzle ½ cup Extra Virgin Olive Oil until the pesto reaches your desired consistency. You might need a bit more or less oil depending on how thick you like your pesto. If its not mixing up very well, you an add water, a tablespoon at a time, until it starts mixing up.
- Taste the pesto and season with Salt and Pepper. Blend again briefly to combine.