Toast the pine nuts for enhanced flavor: Toasting brings out their nutty aroma. Watch them carefully, as they burn easily. Use high-quality ingredients: The flavor of the sun-dried tomatoes, balsamic vinegar, and olive oil will significantly impact the final taste of the pesto. Choose the best you can find. Adjust consistency to your preference: Add more olive oil for a smoother pesto, or leave it chunkier for more texture. Storage: Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze it in small portions for longer storage.
Sun-Dried Tomato Pesto
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PREP TIME20 mins
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COOK TIME0 mins
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TOTAL TIME20 mins
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SERVING40 People
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VIEWS277
Capture the intense, sun-drenched flavors of Italy with this vibrant sun-dried tomato pesto. Bursting with umami and herbaceous notes, it's incredibly versatile – perfect for tossing with pasta, spreading on crusty bread, or adding a dollop to grilled meats and vegetables.
Ingridients
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Nutrition
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Carbohydrate2 g
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Cholesterol1 mg
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Fiber1 g
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Protein1 g
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Saturated Fat1 g
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Sodium81 mg
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Sugar1 g
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Fat4 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Rehydrate the Tomatoes: Place the sun-dried tomatoes in a bowl and cover with warm water. Let them soak for 5-7 minutes, or until softened. Drain well. (5-7 minutes)
02 Step
Recipe View Blend the Base: In a food processor or blender, combine the softened sun-dried tomatoes, toasted pine nuts, shallot, fresh basil, fresh parsley, and minced garlic. Process until a coarse paste forms. (2-3 minutes)
03 Step
Recipe View Emulsify the Pesto: Add the crushed tomatoes, balsamic vinegar, and red wine to the food processor. Blend until the mixture reaches a smoother, but still textured consistency. (1-2 minutes)
04 Step
Recipe View Incorporate Oil and Cheese: With the food processor running on low, slowly drizzle in the extra virgin olive oil until fully incorporated and the pesto is emulsified. Stir in the grated Parmesan cheese until evenly distributed. (2-3 minutes)
05 Step
Recipe View Season and Adjust: Season the pesto to taste with sea salt and freshly ground black pepper. Adjust the consistency by adding a little more olive oil if needed. (1-2 minutes)
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Rosetta Reilly
May 27, 2025I made this last night and tossed it with some pasta – it was a huge hit!
Mariane Huels
May 25, 2025I added a little bit of lemon zest and it was the perfect addition!
Magdalen Reilly
May 20, 2025The toasted pine nuts really make a difference in the flavor. Don't skip that step!
Lacey Kutch
Apr 27, 2025This pesto is incredible! The balsamic vinegar adds such a unique tang.
Winifred Balistreri
Jan 26, 2025Freezes well, which is super convenient.
Barrett Kirlin
Oct 23, 2024I used walnuts instead of pine nuts and it still turned out great!
Lillian Kertzmann
Apr 24, 2024I love how versatile this pesto is! I've used it on pasta, pizza, and even as a sandwich spread.
Marcos Jaskolskijacobson
Nov 28, 2023Next time, I might try adding a little bit of ricotta cheese to make it creamier.
Diego Graham
Sep 1, 2023Easy to follow and tastes amazing! I'll definitely be making this again.