This brick-red sauce goes by many names: Sun Dried Tomato Pesto, Red Pesto, and Sundried Tomato Pesto just to name a few. No matter what you call it, this easy pantry recipe captures the intense garden flavors of a late summer’s day, but using dried tomatoes and herbs means you can make it even in the dead of winter.
Dried tomatoes, nourished and then parched by the Mediterranean sunshine, are a staple of farmer’s markets in Southern Italy. A decade ago, my roommate and I took a winter trip to Sicily from chilly Parma where we were studying. We soaked in the Mediterranean sunshine and filled our carry-ons with chocolate from Modica, salt-packed capers, and crinkly bags of red and golden pomodori secchi (sun dried tomatoes).
For the remainder of winter we added them to every salad we made. We stirred them into Sun Dried Tomato Chicken, and pulsed into Sundried Tomato Pesto. We savored the concentrated tomatoes’ intense sweet and saline flavor, like tasting the warmth of sunshine.
They remain a favorite ingredient of mine for adding intense flavor to a myriad of dishes. Blending them into brick-red pesto flecked with basil, oregano, and cheese transforms this pantry ingredient into a hero, capable of making quick lunches and weeknight dinners feel extra special.
Table of Contents
- What is in Sun Dried Tomato Pesto (Red Pesto)?
- How to Make Sun Dried Tomato Pesto (Red Pesto)
- Ingredient Spotlight
- How to Make Sun Dried Tomato Pesto Pasta
- Swaps and Substitutions
- What to Serve with Red Pesto
- How to Store Sundried Tomato Pesto
- More Ways to Use Sun Dried Tomatoes
- Sun Dried Tomato Pesto Recipe
What is in Sun Dried Tomato Pesto (Red Pesto)?
Like Sicilian Almond Pesto and the countless other variations of pesto, this Sun Dried Tomato Pesto recipe follows a similar formula: herbs, nuts, garlic, salt, olive oil, and usually cheese. The difference here is I replace the more perishable herbs with a pantry-friendly, seasonably flexible sauce that’ll come through for you no matter the time of year. To make it, you’ll need:
- Sun-dried tomatoes: Make up the bulk of the flavor, adding tart, sweet, savory richness.
- Roasted salted cashews: Using already roasted nuts saves a step of having to roast and wait for them to cool, and I find that the salt is enough for the entire recipe.
- Garlic: Adds peppery flavor to this pesto. If you’re sensitive to raw garlic you can omit this or use a single clove.
- Dried herbs: Dried basil and oregano layer in more sunny garden flavor to this pesto without taking over. Feel free to substitute store-bought or our Homemade Italian seasoning.
- Crushed red pepper flakes: This isn’t a spicy pesto, but a pinch of red pepper punctuates the flavor. You can omit this entirely or add more to suit your taste.
- Grated parmesan or pecorino cheese: A little cheese adds a lot of umami flavor. Parmesan will give a milder flavor and pecorino a sharper one. Both are delicious.
- Extra virgin olive oil: Mellow olive oil acts as a backbone for the big flavors of the other ingredients in this pesto. Using some of the tomato soaking liquid to help emulsify it with less oil means this pesto is more jammy than oily. I prefer a robust yet smooth olive oil with this recipe, like our Italian Nocellara.
How to Make Sun Dried Tomato Pesto (Red Pesto)
It only takes 3 steps and about 20 minutes to make this easy Sun Dried Tomato Pesto recipe, and half of that time the tomatoes are just soaking in hot water!
- Soften the dried tomatoes. In a small pot with a lid, bring 1 1/2 cups water to a boil over high heat. When boiling, add the sun-dried tomatoes, remove from the heat, and cover. Set aside for 10 minutes to steep.
- Make a paste. Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with 1/4 cup of roasted salted cashews. Smash 2 garlic cloves with the side of your knife, peel, and add them to the processor. Season with 1/2 teaspoon dried oregano, 1/2 teaspoon basil, and 1/4 teaspoon red pepper flakes (if using). Pulse until the ingredients are finely chopped, pausing once to scrape down the sides. Add 1/4 cup grated parmesan or pecorino and pulse to combine.
- Make a sauce. With the processor running, stream in 1/4 cup olive oil. Stream in the 1/4 cup reserved soaking liquid, a spoonful at a time, until you have a spreadable, nearly uniform texture (I use about 1/4 cup in total).
- Use or store. Serve immediately, or store in a jar in the refrigerator for up to a week.
Ingredient Spotlight
I prefer unsulfured sun-dried tomatoes (which have a darker color) because the minimal processing means they tend to keep their vibrant natural flavor.
That’s a personal preference, you can use what you have on hand, including drained oil-packed sun-dried tomatoes or ones processed with sulfur. No matter which type you use, the color of your Sun Dried Tomato Pesto will be a pleasant red-orange color and have a tangy, savory flavor.
- TRY IT: Find all-natural vine-ripened sun-dried tomatoes at our shop.
How to Make Sun Dried Tomato Pesto Pasta
Sun dried tomato pesto pasta is one of my favorite ways to use this sunny sauce. Here’s how to make it:
- Cook 1 pound of pasta in boiling salted water. Reserve 1 cup of the pasta’s starchy water before draining.
- Add the red pesto to a large mixing bowl and loosen with a splash of the reserved pasta water. Then toss with cooked pasta until coated and creamy, adding more pasta water as necessary.
Swaps and Substitutions
As with all pesto recipes, red pesto is adaptable! You can make adjustments based on what you happen to have in your pantry.
- Roasted salted cashews: You can substitute roasted salted cashews with any other roasted and salted nut you like. Almonds will have a firmer texture and a more assertive flavor, while macadamia nuts, walnuts, pecans, and Brazil nuts are all unobtrusive swaps. The one tree nut I would recommend avoiding for this recipe is pistachios as the green will muddy the color of the finished pesto.
- Dried oregano and basil: Feel free to use minced fresh basil and oregano in place of the dried herbs. Your finished pesto will have a lovely fresh herb aroma to it, but know that it will be more perishable than the dried herb version. Plan to use within a few days, or store it with a spoonful of olive oil floated on top to prevent oxidization.
What to Serve with Red Pesto
As in Basil Pesto, nuts add body and help emulsify the sauce. Cheese, whether parmesan or pecorino, adds even more savory flavor. The result is a spread you could eat on its own, or keep on hand for sun dried tomato pesto pasta, a twist on Pesto Chicken, or a spread for sandwiches, and beyond.
- Use as a sandwich spread: Of course, it’s delicious with Italian cold cuts in a panini, but because of its big flavor it’s a great way to add interest to mild ingredients like turkey or roast chicken. It would be a delicious swap for the aioli in an Antipasto Chicken Sandwich.
- Make it into a dip or a dressing: Blend it or stir it into plain Greek yogurt to use as a vegetable dip, a dressing, or a creamy base for pasta or Chicken Salad.
- Top Tomato Bruschetta with it: you can spread it onto already baked crostini, or broil it briefly on rounds of bread for a sizzly version.
- Spread it on pizza or flatbread: Use in place of tomato sauce, spread very thinly.
- Jazz up weeknight proteins: Use it to top chicken breasts or turkey cutlets, basically anything you like.
How to Store Sundried Tomato Pesto
Store sun dried tomato pesto in a jar in the refrigerator for up to one week. For longer storage, you can freeze this red pesto sauce in a tightly sealed container for up to 3 months. Defrost it in the refrigerator before using it.
More Ways to Use Sun Dried Tomatoes
Browse all Mediterranean recipes.
Visit Our Shop.
Sun Dried Tomato Pesto
Ingredients
- 1 1/2 cups water
- 1 cup (4 ounces) dry-packed sun-dried tomatoes
- 1/4 cup roasted salted cashews
- 2 garlic cloves, smashed and peeled
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/4 cup grated parmesan or pecorino cheese
- 1/4 cup extra virgin olive oil
Instructions
- Soften the dried tomatoes. In a small pot with a lid, bring the water to a boil over high heat. When boiling, add the sun-dried tomatoes, remove from the heat, cover. Set aside for 10 minutes to steep.
- Make the pesto. Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with the cashews, garlic, oregano, basil, and red pepper flakes (if using). Pulse until the ingredients are finely chopped, pausing once to scrape down sides. Add the cheese and pulse to combine. With the processor running, stream in the olive oil. Stream in the reserved soaking liquid, a spoonful at a time, until you have a spreadable, nearly uniform texture (I use about 1/4 cup in total). Serve immediately, or store in a jar in the refrigerator for up to a week.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, sun dried tomatoes, and oregano used in this recipe.
- This recipe makes enough pesto to combine with 1 pound of pasta (or more, depending on how saucy you like things). To make red pesto pasta:
-
- Cook 1 pound of pasta in boiling salted water. Reserve 1 cup of the pasta’s starchy water before draining.
- Add the red pesto to a large mixing bowl and loosen with a splash of the reserved pasta water. Then toss with cooked pasta until coated and creamy, adding more pasta water as necessary.
- To use oil-packed sun dried tomatoes: Drain them well and skip the step of soaking them in hot water. Add them directly to the food processor. Stream in water in place of the reserved soaking liquid.
- To freeze: Transfer to a sealable freezer safe jar and store in your freezer for up to 3 months. Defrost it in the refrigerator before using it.
- Feel free to double this pesto. I based the quantity on one cup of dry tomatoes because 4 ounce bags are a common portion size sold at grocery stores. In a standard food processor you could easily double this amount, and use the whole bag from our shop!
- To toast your own cashews: Preheat the oven to 350°F. Spread nuts on a baking sheet in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly browned. Remove from the oven and allow to cool. Feel free to swap cashews for pine nuts, walnuts, sunflower seeds, or almonds.
Nutrition
Try Our Organic Sun-Dried Tomatoes!
Vine-ripened, all-natural sun-dried tomatoes with a perfectly sweet and tangy balance.
