Recipe

Sun-Dried Tomato Pesto

A thick red pesto from oil-packed sun-dried tomatoes, garlic, cheese, and nuts that stays spreadable, not greasy. Basil is optional and the uses are endless.

By Matt Campbell

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4.8

A small glass jar of thick sun-dried tomato pesto on a wooden cutting board with a spoon beside it under warm kitchen lighting

Jump to Recipe

When I need something that tastes like I tried harder than I did, I reach for sun-dried tomatoes. They are basically flavor concentrate. Blend them into pesto and you get this thick, red, punchy sauce that can turn a plain bowl of pasta or a basic turkey sandwich into something you actually look forward to eating.

This version uses oil-packed sun-dried tomatoes (because weeknights), plus garlic, cheese, and nuts. I will also show you exactly how much oil to add so it stays spreadable instead of turning into tomato paste or an oily puddle. Basil is optional here, not a requirement. The tomatoes can absolutely carry the whole thing.

Oil-packed sun-dried tomatoes, garlic cloves, Parmesan cheese, nuts, lemon, and olive oil arranged on a clean kitchen counter

Why It Works

Thick but spreadable: The oil ratio is dialed in so it swipes easily on bread and loosens perfectly with pasta water.
Bold, not briny: A quick rinse and a little lemon keep the pesto from tasting overly salty.
Basil optional: Great with basil, but just as good without it when your herb drawer is looking sad.
Meal-prep friendly: Keeps well in the fridge and freezes well for quick meals later.

Pairs Well With

Storage Tips

How to Store Sun-Dried Tomato Pesto

Fridge life: Stored in a clean jar or airtight container, it is usually best for about 5 to 7 days.

Keep it fresher: Smooth the top flat and pour a thin layer of olive oil over the surface before sealing. This helps limit air contact and keeps the color and flavor brighter.

Use clean utensils: Scoop with a clean spoon every time. If it smells off, looks moldy, or tastes “funky” in a bad way, toss it.

Freeze it: Spoon into an ice cube tray, freeze, then pop cubes into a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge or melt a cube gently in a warm pan with a splash of water.

Freezer texture tip: Parmesan can get a little grainy after freezing. If you want the smoothest texture, you can freeze the pesto without the cheese and stir the Parmesan in after thawing.

Food safety note: Keep it refrigerated and do not leave it at room temperature for more than 2 hours.

Common Questions

How much oil should I add to keep it spreadable?

Start with 3 tablespoons of oil (including some of the oil from the jar) for a thick spread. For a looser, pasta-ready pesto, go up to 5 to 6 tablespoons total. The exact amount depends on how dry your tomatoes are and how finely you blend.

Can I make it without basil?

Yes. This pesto is built to work with or without basil. If you want a little green freshness, add a small handful, but it is not required.

My pesto tastes too salty. How do I fix it?

Oil-packed sun-dried tomatoes can be salty. Here is the quick save: blend in 1 to 2 teaspoons lemon juice and 1 tablespoon unsalted nuts or a little more oil. For next time, rinse the tomatoes and pat them dry before blending, and keep added salt to a minimum.

Can I use dried (not oil-packed) sun-dried tomatoes?

You can, but they need a soak. Cover them with hot water for 10 to 15 minutes, then drain well. You will likely need a bit more olive oil to get the same silky texture.

What nuts work best?

Pine nuts are classic, but I often use walnuts for a slightly bitter edge (in a good way) or almonds for a sweeter, sturdier flavor. Pepitas also work if you are avoiding tree nuts.

Can I make it dairy-free?

Yes. Skip the Parmesan and add 2 tablespoons nutritional yeast plus an extra squeeze of lemon. Taste and adjust the salt at the end.

How much pasta does 1 cup pesto cover?

As a general rule, 1 cup is enough for about 12 to 16 ounces of pasta, depending on how saucy you like it. Start with a few big spoonfuls, then loosen with pasta water and keep going until it looks right.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Food processor (best texture) or high-speed blender
Measuring spoons and cups
Microplane or fine grater (for Parmesan)
Rubber spatula
Jar or airtight container for storage

I started making this pesto for the same reason I started learning most kitchen shortcuts in the first place: I wanted restaurant-level flavor on a random Tuesday without turning my sink into a dish graveyard. The first time I made it, I went too far on the sun-dried tomato oil and ended up with something closer to a red slick than a spread. Now I treat the oil like seasoning. Add a little, blend, scrape, check. When it hits that thick, swoopy texture that clings to a spoon, you are there.