Discover the essence of traditional Italian cuisine with my Sun-Dried Tomato Pesto recipe. Picture ripe tomatoes, kissed by the sun, mingling with fresh rosemary, toasted pine nuts, and savory Parmesan cheese. This pesto isn't just a sauce; it's a burst of Mediterranean flavors that can elevate any dish or snack!
And, if you are a fan of green pesto, this red pesto will make its space to your heart in seconds!
What makes this recipe irresistible is its versatility. Beyond being a perfect companion for pasta, this delicious pesto acts as a perfect spread on sandwiches, topping for pizzas, grilled meat and vegetables, and salad dressing! Plus, it only takes 10 minutes to prepare it—incredible easy! So, let's dive into the recipe, where I will tell you how to make homemade classic Italian Sun-Dried Tomato Pesto!
This recipe is: Low Carb, Keto, Gluten Free and Vegetarian
Table of Contents
6 Reasons to Love this Recipe
I love this classic pesto recipe for so many reasons, and I'm sure you will love it as well because it is:
- Bursting with classic Italian flavors.
- Minimal ingredients and maximum deliciousness.
- No cooking is required.
- Easy to customize to a variety of taste preferences.
- Long shelf life in the fridge.
- Perfect for appetizers, grilled meats, salads, and more!
Is Sun Dried Tomato Pesto Recipe Low Carb?
Yes, sun-dried tomato pesto is generally low in carbs, especially without added sugars or high-carb ingredients. However, the exact carb content can vary based on the specific recipe and ingredients.
This tomato pesto recipe has 1 to 2g net carb per tablespoon. It is also a very decadent topping, so there is no need to use much to get a huge flavor infusion. You can easily use it on a low carb or keto diet. As far as pesto is concerned, I have a detailed article on its carb content and nutrition information here at "Is Pesto Low Carb".
Sun Dried Tomato Pesto Ingredient List
The ingredients for this red pesto are fairly easy to source. If you have trouble finding some ingredients, please look at the ingredient substitutions below.
- 1 cup sundried tomatoes, packed in oil
- ¼ cup pine nuts, (it's optional to toast them)
- ¾ cup olive oil
- ¼ cup grated Parmesan cheese, fresh
- 1 tablespoon fresh rosemary, finely chopped
- 4 cloves roasted garlic
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper, fresh cracked
Ingredient Substitutions
- Roasted garlic: Fresh garlic is more pungent, so it would be best to start with half a clove diced finely. Adjust to your taste preference.
- Pine nuts: Swap out with either crushed walnuts or roasted almonds.
- Olive oil: Use avocado oil if olive oil is not your preference. It is milder and buttery, but will result in a delicious tomato pesto.
- Parmesan cheese: Try Pecorino Romano or store-bought grated Parmesan will work if you're in a pinch. Add in less, to begin with and increase according to taste.
Ingredient Additions
The beauty of sun dried tomato pesto is that it can be made into a sun dried tomato pesto sauce or even a sun dried tomato basil pesto if you want! We will keep the ingredients friendly to Italy, but let your imagination run wild.
- Herbs: For the classic Italian basil pesto touch, one of the best herbs to use is fresh basil. Add about ⅓ cups of fresh basil leaves. Fresh oregano adds a really robust flavor, too, but start with 2 tablespoons.
- Seeds: Here is the answer if you are looking for a sun-dried tomato pesto without nuts. Use toasted pumpkin seeds (pepitas) or sunflower seeds. Toast them just as you would pine nuts.
- Greek yogurt: It is one of my favorites for toning down the pesto and giving it a more creamy consistency. It makes a great dipping sauce for grilled chicken.
- Veggies: If you're not watching your carb count, the sky is the limit. This tomato pesto recipe loves roasted red peppers and diced marinated artichoke hearts.
NOTE: These ingredients are not part of the original recipe- use them to enhance or customize the recipe to your liking. The nutrition facts in the recipe card don't include additional ingredients.
Cooking Tools
To make this easy sun dried tomato recipe, you will need the following cooking tools:
- Measuring cups and spoons
- A blender or food processor
- Silicone spatula
How to Make Sun Dried Tomato Pesto: Complete Cooking Guide
Cooking Method
- Blending
- No cook recipe
Preparation Steps
- Combine ingredients: In a food processor, blend the sundried tomatoes, rosemary, roasted garlic, and pine nuts until roughly chopped.
- Blend with olive oil: With the processor running, slowly add the olive oil in a steady stream until the mixture is well combined but still retains some texture.
- Add cheese and season: Add the grated Parmesan cheese to the pesto mixture and pulse a few times to mix. Season with Kosher salt and freshly cracked pepper to taste.
- Adjust consistency: If the pesto is too thick, add more olive oil to reach your desired consistency.
Preparation: Combine ingredients, and blend with olive oil. Add cheese and season.
💡 My Pro Tip
Toasting the pine nuts adds an incredible depth of flavor. Add the pine nuts to a small pan over medium heat to toast them. Allow them to warm for a couple of minutes, then gently shake the pan to prevent burning. The pine nuts will smell almost like popcorn as they release their oil. When you smell this, turn off the heat and keep toasting for another 30 seconds, consistently moving the pan. Remove the pine nuts, and enjoy!
⏲️ Time-Saving Tips
- I like using a smaller food processor. I've found that my large food processor sometimes just creates a mess with this recipe. I like using the Nutribullet type (it's not an endorsement, just what I use!). Cleanup is a breeze, and the results are much better.
- Bulk roasted garlic. Keeping roasted garlic in the fridge is a great way to always have it on hand. I use it for so many recipes that it is a staple in my kitchen.
- Prep everything in advance. Grate the Parmesan cheese, chop the rosemary, and do the prep work a few hours ahead. When you're ready, this recipe comes together like a breeze.
What to Serve with this Sun Dried Tomato Pesto?
You can enjoy this delicious recipe with multiple other dishes. Some of my favorite food pairings are given below:
- Grilled Pork Chops: Discover the joy of perfectly grilled pork chops, with a charred exterior and juicy interior, an ideal canvas for sun-dried tomato pesto's bold flavors.
- Roasted Chicken: Savor the juicy chicken, its crispy skin and moist meat providing the perfect base for a rich spread of sun dried tomato pesto.
- Zucchini Noodles (Zoodles): Zucchini noodles, or "zoodles," provide a fresh, light alternative to pasta. They pair wonderfully with sun-dried tomato pesto for a satisfying and full-flavored meal.
- BBQ Lamb Chops: These delightful lamb chops love to be dipped into this flavorful pesto to give them a delicious Mediterranean flair.
- Salad Dressing: Use this delicious pesto as a salad dressing for your favorite salad recipes. I often experiment with a lot of my salad recipes, and the flavor fiesta this pesto creates is mind-blowing!
- Spread: Being on a low carb diet, I avoid bread and buns, but my kids love this recipe and use it as a flavorful sandwich spread for a quick snack! I also use it as a spread on buns when I make burgers for my kids.
Storage Instructions
Proper storage is key to maintaining the freshness of this flavorful pesto sauce, as well as ensuring it stays safe to eat. Follow these instructions to keep it in the fridge for up to a week.
Storage Tips
- Refrigeration: Transfer the pesto to an airtight container. Before sealing, pour a thin layer of olive oil over the surface of the pesto. This will prevent oxidization and keep the vibrant crimson-red color. Be sure to use clean utensils when removing any pesto from the container to prevent bacterial growth.
- Freezing: This classic sun-dried tomato pesto freezes really well. You can freeze it in ice cube trays for individual use or store it in small paper cups wrapped in plastic wrap. The cups last for about three months in the freezer. They can be thawed in the refrigerator overnight before using again.
Conclusion
Making this Sun Dried Tomato Pesto recipe in your kitchen is rewarding. It offers a sophisticated array of flavors with simple ingredients. This recipe is the ticket if you're looking for a way to jazz up your weekday meals.
I also love that it lasts for a while in the fridge. My family doesn't like to have the same meals multiple days in a row, so this gives me the flexibility to get creative later in the week. It's the perfect combination of flexibility and versatility, all in one simple recipe.
Please write in the comments any questions or suggestions you may have. Also, do you have a a favorite pesto recipe? Let me know in the comments and I will check it out! You can also find us on Facebook or Instagram.
Other Delicious Sauces To Try:
FAQs
Sun dried tomato pesto and tomato paste are not the same. Pesto blends sun-dried tomatoes, herbs, nuts, cheese, and olive oil, creating a versatile, chunky sauce. Tomato paste, on the other hand, is a concentrated, smooth product made from tomatoes only, cooked down to remove water content.
Yes, sun dried tomato pesto can go bad. Properly stored in the refrigerator, it can last up to 1 week. To extend its shelf life, you can freeze it or ensure it's covered with olive oil in an airtight container. Always check for signs of spoilage, like an off smell or mold, before use.
The Best Sun Dried Tomato Pesto Recipe 🧉
Ingredients
Sun Dried Tomato Pesto Ingredient List
- 1 cup sundried tomatoes packed in oil
- ¼ cup pine nuts (it's optional to toast them)
- ¾ cup olive oil
- ¼ cup grated Parmesan cheese fresh
- 1 tablespoon fresh rosemary finely chopped
- 4 cloves roasted garlic
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper fresh cracked
Instructions
Preparation Steps
- Combine ingredients: In a food processor, blend the sundried tomatoes, rosemary, roasted garlic, and pine nuts until roughly chopped.
- Blend with olive oil: With the processor running, slowly add the olive oil in a steady stream until the mixture is well combined but still retains some texture.
- Add cheese and season: Add the grated Parmesan cheese to the pesto mixture and pulse a few times to mix. Season with Kosher salt and freshly cracked pepper to taste.
- Adjust consistency: If the pesto is too thick, add more olive oil to reach your desired consistency.
Notes
If you love this recipe, please let mi know! Have other ideas on how to make this more low carb? Leave me a comment below!
Enjoy your day in the kitchen!
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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