Pasta and Sundried Tomatoes Pesto
This post may contain affiliate links.
This Pasta with sun-dried tomatoes pesto is one of the easiest things to make at home. You just blend tomatoes, fresh basil, and Parmesan richness for an easy pesto that comes together in about 10 minutes flat. It is simple and easy enough for a any day of the week and delicious enough to serve at your next dinner party.
It is also a great money-saver to make your own homemade blend.
I first made this when I had a jar of sun-dried tomatoes sitting in the refrigerator and some fresh basil that needed to be used up before they went bad. I tossed everything into my food processor, gave it a few pulses, and was genuinely blown away by how good it was with pasta and bread.
Seriously, it’s great on pasta, and while this pesto is different from my Simple Basil Pesto, it is just as easy and tasty.
If you love bright, fresh flavors like this, my Lemon Roasted Cauliflower is a wonderful side dish to serve alongside this pasta. It uses simple ingredients and comes together just as quickly.
Why You’ll Love This Recipe
Delicious – The combination of sun-dried tomatoes, toasted pine nuts, fresh basil, and Parmesan creates a rich and savory sauce that is absolutely packed with flavor.
Quick and Easy Recipe – This sun-dried tomato pesto comes together in just 10 minutes with no cooking required beyond toasting the pine nuts – super easy!
Festive – This gorgeous, deep red pesto is as beautiful as it is delicious. It is a wonderful addition to a holiday appetizer spread, an easy weeknight pasta dinner, or an impressive dish for company. You can even give jars away as a gift idea.
Sun-Dried Tomato Pesto Ingredients
Sun-dried tomatoes – These are the star of the show. Oil-packed tomatoes are softer, more flavorful, and ready to blend right away. Save the oil from the jar because you will use it in the pesto.
Pine nuts – Toast them in a dry skillet first. This step only takes a few minutes but it brings out a warm, buttery flavor you do not want to skip. Let them cool before adding them to the food processor.
Fresh basil – Lightly packed fresh basil adds that classic pesto brightness and balances the richness of the tomatoes.
Parmesan cheese – Freshly grated Parmesan melts right into the sauce and adds a salty, nutty depth.
Garlic – Start with just one small clove. You can always add more to taste.
How to Make Pasta with Sun-Dried Tomatoes Pesto
Step by Step Instructions Overview. Full details in recipe card.
Step 1 Place the pine nuts in a small dry skillet over medium-low heat. Toast for 2 to 3 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and let them cool completely.
Step 2 Add the sun-dried tomatoes, fresh basil, Parmesan cheese, cooled pine nuts, garlic, lemon juice, red pepper flakes, and black pepper to a food processor.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes
Step 3 Pulse several times until the ingredients are finely chopped. Stop and scrape down the sides of the bowl as needed to make sure everything gets evenly blended.
Step 4 With the food processor running, slowly pour in the reserved sun-dried tomato oil. Then add the olive oil one tablespoon at a time until the pesto reaches your preferred consistency.
Step 5 Taste the pesto and add salt only if needed. The tomatoes and Parmesan are already salty, so you may not need any at all.
Step 6 Transfer to a serving bowl or airtight container. Serve right away tossed with warm pasta, or refrigerate until ready to use.
Or serve immediately with some cooked pasta – so good!
Time Saving Tips ⏰
- Use oil-packed sun-dried tomatoes so you can skip the soaking step entirely and use the reserved oil directly in the recipe.
- Toast your pine nuts ahead of time and store them at room temperature so they are ready when you need them.
- Make a double batch and freeze the extra in an ice cube tray. Once frozen, transfer the cubes to a freezer-safe bag and store for up to 3 months. Just pop out a cube or two whenever you need a quick sauce.
- For pasta, stir a few tablespoons of warm pasta water into the pesto before tossing it with your noodles. This helps the sauce cling to every piece. Fusilli, and rotini are great pasta choices because their twisted shapes hold the pesto beautifully.
- Store the pesto in an airtight container in the refrigerator for up to 5 days. To keep it looking fresh and vibrant, smooth the surface and drizzle a thin layer of olive oil over the top before sealing.
- I do the same oil-covering trick for my Easy Banana Bread when I want to keep it extra moist – small steps like that really do make a difference in how your food holds up.
How to Serve Sun-Dried Tomato Pesto
There are many ways to enjoy this sauce. These are just a few of my favorites.
- Toss it with cooked gemelli, fusilli, or rotini for a simple and satisfying pasta dinner.
- Spread it on crostini and top with a little fresh mozzarella for an easy appetizer.
- Spoon it over grilled chicken or chicken cutlets for a fast and impressive weeknight meal. My Easy Chicken Piccata would also be wonderful with a little of this pesto stirred in.
- Add it to an appetizer board alongside crackers, cheeses, and olives for a fun and festive spread. If you love putting together boards, check out all my appetizer recipes for more ideas.
- Stir it into roasted vegetables as a finishing sauce right before serving.
How to Store Sun-Dried Tomato Pesto
Store leftover pesto in an airtight container in the refrigerator for up to 5 days. Before sealing the container, smooth the surface flat and cover it with a thin layer of olive oil to preserve the color and keep it tasting fresh.
You can also freeze this pesto for up to 3 months. Spoon it into an ice cube tray and freeze until solid. Once frozen, transfer the cubes to a freezer-safe bag, date it, and store in the freezer. When you are ready to use it, just thaw as many cubes as you need at room temperature or in the fridge overnight.
Recipe FAQs
Can I use dry-packed sun-dried tomatoes instead of oil-packed? Yes, but you will need to soften them first. Soak dry-packed sun-dried tomatoes in hot water for about 20 to 30 minutes until they are soft and pliable, then drain and pat dry before using. You will also want to add extra olive oil since you will not have the reserved tomato oil.
Do I need to add salt? Taste it first before adding any. The sun-dried tomatoes and Parmesan are both naturally salty, and in many cases the pesto will not need any additional salt at all.
What pasta shape works best with this pesto? Twisted shapes like gemelli, fusilli, and rotini are excellent because all those ridges and spirals grab onto the pesto and hold it in every bite. That said, this sauce works well with just about any pasta you love.
Can I make this pesto ahead of time? Absolutely! This pesto actually gets even better after sitting for a bit as the flavors have time to meld together. Make it up to 5 days ahead and keep it stored in the fridge in an airtight container.
Is this pesto good for meal prep? It is one of the best sauces for meal prep. Make a big batch, freeze it in individual cubes, and you have a quick weeknight sauce ready to go anytime.
Pasta with Sun-Dried Tomato Pesto
Equipment
- Food Processor
- small skillet
- Measuring cups and spoons
Ingredients
- 1 cup oil-packed sun-dried tomatoes drained, oil reserved
- ½ cup lightly packed fresh basil leaves
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup pine nuts lightly toasted
- 1 clove garlic roughly chopped
- 1 tablespoon fresh lemon juice
- ¼ teaspoon crushed red pepper flakes optional
- ¼ teaspoon freshly ground black pepper
- ¼ cup reserved sun-dried tomato oil
- 2 –4 tablespoons extra-virgin olive oil as needed
- Salt to taste (we didn’t feed the need to add any)
Instructions
- Place the pine nuts in a small dry skillet over medium-low heat.
- Toast for 2–3 minutes, stirring frequently, until lightly golden and fragrant. Transfer to a plate and allow them to cool.
- Add the sun-dried tomatoes, basil, Parmesan cheese, toasted pine nuts, garlic, lemon juice, red pepper flakes, and black pepper to a food processor.
- Pulse several times until the ingredients are finely chopped, stopping to scrape down the sides of the bowl as needed.
- With the food processor running, slowly pour in the reserved sun-dried tomato oil.
- Continue blending while adding the olive oil, 1 tablespoon at a time, until the pesto reaches your preferred consistency. Leave it slightly textured for spreading or blend it longer for a smoother sauce.
- Taste and add salt only if needed. The sun-dried tomatoes and Parmesan may already provide enough salt.
- Transfer the pesto to a serving bowl or airtight container. Serve immediately or refrigerate until ready to use.
Notes
- Use oil-packed sun-dried tomatoes for the softest texture and richest flavour. Dry-packed tomatoes will need to be softened in hot water before blending.
- Toast the pine nuts before blending to enhance their buttery flavour. Watch them closely, as they can burn quickly.
- Allow the toasted pine nuts to cool before adding them to the food processor.
- Start with a small garlic clove and adjust to taste.
Add the olive oil gradually so you can control the consistency of the pesto.
Nutrition
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share easy recipes for the season that the entire family is sure to love and also a few things that I don’t share here.