Sun-Dried Tomato Pesto

This Sun-Dried Tomato Pesto is the perfect spread for any sandwich, but can also be used as a delicious dip for veggies or crackers.

I love this super easy pesto, made with a base of sun-dried tomatoes and walnuts. There’s barely any prep, and all you need to do is pulse the ingredients in a food processor. I love using the best quality ingredients, ensuring that the final result will taste the best it can be. For example, buying a block of Parmesan instead of pre-grated makes a huge difference.

Eat this pesto on a sandwich, such as my Eggplant Sandwich with Goat Cheese. But you can also enjoy it with a protein, like chicken or shrimp, roasted veggies, such as grilled zucchini, or as a dip with your favorite crackers.

Ingredient Notes:

• Walnuts – I think walnuts are so perfect with this Sun-Dried Tomato Pesto. But if you want to use another nut, you can try almonds, pine nuts, or hazelnuts.
• Parmesan Cheese – Buy a block of parmesan and freshly grate it. Pre-grated or shredded Parmesan won’t taste as nice. The better the quality ingredients, the better the final product.
• Extra-Virgin Olive Oil – A good quality olive oil is going to make your pesto shine. Totally worth it to splurge on a really nice one here.
• Red Wine Vinegar – I love the flavor of the red wine vinegar for this recipe. It’s definitely the best option. But you can also use white wine vinegar, sherry vinegar, or lemon juice, if needed.

Sun-Dried Tomato Pesto

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Dips and Spreads

Cuisine Italian

Servings 0.75 cup

Equipment

• 1 Food Processor (I used a mini one)

Ingredients

  

1x2x3x

• 1 oz. raw walnuts
• 2 garlic cloves
• ¼ cup freshly grated or shredded Parmesan cheese
• 12 sundried tomato halves
• ¼ cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 tablespoon water
• Kosher salt
• Freshly ground black pepper

Instructions

 

• Place the walnuts, garlic, Parmesan, sundried tomatoes, olive oil, red wine vinegar, and water in the bowl of the food processor (I used a mini one). Puree until as smooth as desired. Season with Kosher salt and freshly ground black pepper, to taste.

Notes

Pesto will keep in an airtight container in the fridge for up to 1 week. Drizzle with olive oil to keep from drying out. 

Keyword easy, fresh, quick, walnuts

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