Sauces & Dressings Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Sun-Dried Tomato Pesto
A bright, savory pesto blending rehydrated sun-dried tomatoes, fresh basil, pine nuts, and garlic.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
4 steps- 1
Place the sun-dried tomatoes in a bowl, pour the boiling water over them, and let stand for 4 minutes to soften.
- 2
Drain the tomatoes well and coarsely chop them.
- 3
Combine the rehydrated sun-dried tomatoes, plum tomato, basil, pine nuts, olive oil, pepper, and garlic in a blender or food processor.
- 4
Process for about 20 seconds, scraping down the sides as needed, until a thick paste forms. Use immediately or store covered in the refrigerator.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving50
Calories
1 g
Protein
2 g
Carbs
4 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Sun-dried tomato pesto, known in Italy as pesto rosso, is the Sicilian and southern Italian cousin of Ligurian basil pesto, where the intense concentrated sweetness of dried tomatoes replaces much of the fresh basil. The word pesto simply means pounded, referring to the traditional mortar-and-pestle method rather than any single ingredient. This red version became hugely popular in North America in the 1990s as sun-dried tomatoes flooded the market and home cooks discovered their deep, savory punch.
Listahan note
This version balances the dried tomatoes' intensity with nuts, cheese, and good oil so the pesto tastes round and savory rather than aggressively concentrated.
Technique cues
- Soak dry-packed sun-dried tomatoes in warm water before blending, because they are leathery and will leave the pesto gritty otherwise; oil-packed ones can go straight in.
- Toast the nuts before blending, which deepens their flavor and keeps the pesto from tasting raw and pasty.
- Loosen the pesto with the tomato soaking liquid or a little pasta water rather than only oil, which keeps it from turning greasy.
Kitchen flow
- Parallel prep
- Soak the dried tomatoes and toast the nuts at the same time so both are ready when you start the blender.
- Make-ahead
- Pesto keeps well, so make a double batch and refrigerate or freeze portions for fast future meals.
- Leftover move
- Spread leftover pesto on sandwiches, swirl it into soup, or stir a spoonful into scrambled eggs.
- Cleanup rhythm
- Scrape the blender clean with a spatula into the storage jar, then rinse before the oil dries on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
sun-dried tomatoes
the concentrated base
Purpose: Dried tomatoes give the pesto its deep, sweet-savory intensity and brick-red color.
Handling: Soak dry-packed ones in warm water until pliable, or drain oil-packed ones.
Adaptation: Roasted red peppers make a milder, sweeter red sauce.
pine nuts or almonds
body and richness
Purpose: Toasted nuts give the pesto its creamy body and a roasted depth that rounds the tomato.
Handling: Toast lightly in a dry pan until golden and fragrant before blending.
Adaptation: Walnuts or sunflower seeds work and cost far less than pine nuts.
garlic
savory punch
Purpose: Garlic gives the pesto its essential savory bite that balances the sweetness of the tomatoes.
Handling: Use raw and in moderation, since the blend amplifies it.
Adaptation: Roasted garlic gives a mellower, sweeter result.
parmesan cheese
salty depth
Purpose: Parmesan adds salt and umami that make the pesto taste full and complete.
Handling: Grate fresh and blend in at the end.
Adaptation: Pecorino is sharper and saltier, or leave it out for a dairy-free version.
olive oil
carrier and texture
Purpose: Oil binds the pesto into a smooth, spreadable sauce and carries the flavors.
Handling: Drizzle in slowly while blending to control the texture.
Adaptation: Use some of the oil from oil-packed tomatoes for extra flavor.
Technique notes
- Pulse rather than fully puree if you want a chunkier, more textured pesto with visible flecks of tomato and nut.
- Cover the stored pesto with a thin layer of oil to seal out air and keep the surface from darkening.
- Brighten a batch that tastes too heavy with a squeeze of lemon or a splash of the tomato soaking water.
Ingredient swaps
- Dairy-free option
- Skip the parmesan and add a tablespoon of nutritional yeast plus a pinch more salt for savory depth.
- Nut-free direction
- Use toasted sunflower or pumpkin seeds in place of pine nuts for a nut-free pesto.
- Weeknight shortcut
- Use oil-packed sun-dried tomatoes so you can skip the soaking step entirely.
Serve alongside
- Short pasta like penne or fusilli
- Grilled chicken breast
- Crusty bread for spreading
- Fresh mozzarella and tomato
- Chianti
- Pinot Grigio
- Sparkling water with basil
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store in a sealed jar in the fridge for up to a week with a film of oil on top to prevent browning. Bring to room temperature before using so it loosens and spreads. It freezes very well in an ice cube tray for single-serving portions, up to three months.
Equipment
- Food processor or blender
- Small dry pan for toasting nuts
- Microplane for parmesan
- Sealable glass jar
Make this household-aware
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Plan it in Listahan
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