Sun-Dried Tomato Pesto is one of those recipes that is actually just smart ingredient management. When my AeroGarden starts throwing basil like it’s trying to solve a supply chain shortage, this is where it all goes. Big harvest, food processor, done.
This version leans deeper and richer than classic basil pesto thanks to sun-dried tomatoes (the dry kind, not oil-packed). They bring a concentrated, savory sweetness that plays perfectly with fresh basil, good olive oil, and properly aged Parmigiano-Reggiano.
The Best Pasta for Pesto
Pesto shines with short, textured noodles—think fusilli, rigatoni, or gemelli. All those ridges and curves give the sauce somewhere to grab on.
Let your pasta cool slightly before mixing.
Hot pasta can cook fresh basil and change kill the fresh taste.
Notes from the Kitchen
Multi-takers: This Sun-Dried Tomato Pesto also great on sandwiches, eggs, roasted vegetables, or spooned directly onto bread
Loosen Up: If your pesto feels too thick, loosen it with a spoonful of EVOO
Save it for Later: Store leftovers in the fridge with a thin layer of olive oil on top to prevent browning
Sun-Dried Tomato & Basil Pesto
Equipment
- Food Processor
Ingredients
- 3 cups packed fresh basil leaves
- ½ cup sun-dried tomatoes dry, not oil-packed
- ½ cup chunks Parmigiano-Reggiano
- ¼ cup pine nuts
- 1-2 cloves garlic
- ½ cup good extra-virgin olive oil
- Salt to taste
- Fresh cracked black pepper
Instructions
- Add basil, sun-dried tomatoes, pine nuts, garlic, and cheese to a food processor.
- Pulse until everything is finely chopped but not puréed.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth but still textured.
- Taste and adjust with salt and pepper as needed.
- Mix with slightly cooled pasta and serve at room temperature. Finish with extra Parm if you’re feeling correct about life.
