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Sun dried tomato pesto

Sun Dried Tomato Pesto

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: About 1 1/2 cups 1x


This sun dried tomato pesto is a tasty dip or spread! Made with just 6 ingredients, it’s an easy recipe that’s bursting with flavor.


  • ½ cup pine nuts*
  • 1 8.5 ounce jar sun dried tomatoes packed in oil, drained
  • 2 medium garlic cloves, peeled
  • ½ cup grated Parmesan cheese
  • 1 handful fresh parsley
  • 1/4 cup olive oil, plus additional as needed
  • ¼ teaspoon kosher salt


  1. In a small dry skillet, toast the nuts over medium high heat, stirring constantly, for about 2 to 3 minutes. Remove the nuts to a bowl and allow them to cool slightly.
  2. In food processor**, add the garlic and process for a few seconds until chopped. Add the drained sundried tomatoes, pine nuts, Parmesan cheese, parsley, olive oil, and kosher salt. Process until ground into a paste, about 30 seconds.
  3. Once combined, tastes. Blend in a bit more olive oil if desired, to achieve a looser texture. Stores for 2 weeks in the refrigerator (or freeze for up to 3 months, but the texture is best when refrigerated).


*You can substitute cashews for a similar flavor, though we like it best with pine nuts.

**Alternatively, you can also use a mortar and pestle.

  • Category: Dip
  • Method: No Cook
  • Cuisine: Italian inspired
  • Diet: Vegetarian