Sun-Dried Tomato Pesto

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Picture of Sun-Dried Tomato PestoIf you’re tired of that plain ol’ basil pesto or are simply seeking something new, then get your taste buds ready because this sun-dried tomato pesto recipe is going to blow your mind!

With a little tomatoey twist, this pesto tastes amazing with pasta, chicken, eggs, veggies – anything really! Personally, it’s my favorite pesto recipe at the moment and I enjoy it with meat every day.

What I really love about this recipe is that it’s extremely easy to make and won’t take you more than 5 minutes!

Aaaaaand…it’s pretty much impossible to mess up – even the worst cook would nail it!

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Plus, it’s filled with healthy fats that are necessary for your body function properly. Not to mention healthy fats make our hair shinier, nails stronger, and skin healthier – and who doesn’t want that, right?

So, I guess we could kind of say that eating pesto makes us prettier…?

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Less talking more doing – let’s get to the sun-dried tomato pesto recipe!

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1 cup (about 15 g; 0.5 oz) of fresh basil leaves
1 cup + 1 tbsp (about 4.4 oz; 125 g) sun-dried tomatoes in extra virgin olive oil (I used ~8 medium size sun dried tomatoes and the rest was extra virgin olive oil from the same container)
¼ cup (about 1.1 oz; 30 g) of toasted walnuts
3 roasted garlic cloves
⅛ cup (0.5 oz; 15 g) grated Parmigiano-Reggiano
Salt (to taste)
Pepper (to taste)


Add all ingredients in food processors and pulse until desired consistency is reached.


Pesto can be stored in airtight container in the fridge for up to a week.

Please comment or share to let us know what you think about this recipe! Your opinion means a lot ????