Sun Dried Tomato Pesto

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Servings: 1
Sun Dried Tomato Pesto

This flavorful sun dried tomato pesto can be used as a dip or spread! It's made with only six ingredients and is an easy recipe to make.


  • 1 8.5 ounce jar sun dried tomatoes packed in oil, drained
  • ½ cup pine nuts
  • 2 medium garlic cloves, peeled
  • ½ cup grated Parmesan cheese
  • 1 handful fresh parsley
  • ¼ cup olive oil, plus additional as needed
  • ¼ teaspoon kosher salt


Recipe instructions Sun Dried Tomato Pesto

  1. Step 1

    Toast the nuts in a small, dry skillet over medium-high heat, stirring constantly, for approximately 2 to 3 minutes. Put the nuts into a bowl and let them cool for a short time.

  2. Step 2

    In a food processor, chop the garlic for a few seconds. Add drained sundried tomatoes, pine nuts, Parmesan cheese, parsley, olive oil, and kosher salt. Process for around 30 seconds until it becomes a paste.

  3. Step 3

    Once combined, taste. Mix in extra olive oil if needed to obtain a looser texture.

Stores for 2 weeks in the refrigerator (or freeze for up to 3 months, but the texture is best when refrigerated).

Nutrition Facts

Calories: 78
Fat: 4 g
Carbs: 10 g
Protein: 3 g