Sun-Dried Tomato Pesto Recipe for Pasta and Sandwiches

This sun-dried tomato pesto is rich, savory, and intensely tomato-forward. Toasted almonds, fresh basil, Parmesan, garlic, and a few green olives add depth and a subtle tang. The result is a thick, spreadable pesto with a deeper, more robust flavor than classic basil-only pesto.

Unlike traditional Genovese pesto, which highlights fresh basil and pine nuts, this version relies on sun-dried tomatoes for most of its color and concentrated flavor. Almonds give the pesto a slightly rustic texture; blanched almonds will make it smoother. A small amount of green olive brightens the savory profile without making the pesto taste predominantly of olives.

It comes together in about 15 minutes with no blanching or complicated prep. The sun-dried tomatoes, almonds, garlic, and black pepper are briefly toasted in a dry skillet before processing, which deepens the flavors and brings out a gentle toasted note in the almonds.

Use the pesto tossed with hot pasta and a splash of pasta water for a creamy sauce, spread it on crusty bread or crackers, or add it to sandwiches for instant flavor. It’s especially good on olive sourdough, where the crunchy toasted almonds and savory tomato notes stand out.

The pesto stores well: keep it refrigerated for up to five days, or freeze single portions so you always have a homemade sauce ready for quick meals and snacks.

Ingredient notes

Scroll down for the full recipe. Below are notes on key ingredients to help you get the best result.

• Sun-dried tomatoes – use tomatoes packed in oil and drain them without rinsing. Plain-packed tomatoes give a straightforward flavor; herb-infused varieties add extra seasoning. If using dry-packed tomatoes, rehydrate them by covering with boiling water for 15–20 minutes, then drain and pat dry.
• Almonds – whole almonds add rustic texture. For a silkier pesto, use blanched almonds. Walnuts, pine nuts, or cashews can substitute by weight, but each nut changes the flavor and texture slightly.
• Garlic – a brief toast with the tomatoes and almonds mellows raw sharpness and deepens the garlic flavor.
• Parmesan – freshly grated Parmesan gives the best texture and savory depth. Grana Padano is a fine substitute; pecorino will make the pesto saltier and more assertive.
• Fresh basil – use bright, healthy leaves for the best flavor. Avoid basil that is wilted or turning gray.
• Green olives – a small number of pitted green olives balances richness with a touch of acidity and salt; they are optional if you prefer to omit them.
• Extra-virgin olive oil – the olive oil shapes the final flavor, so choose one you enjoy. The recipe calls for fresh extra-virgin olive oil rather than relying entirely on the oil from the tomato jar, since packing oils vary in quality. If you trust your tomato jar oil, you may use some of it but keep the total added oil equal to the recipe amount.

How to make sun-dried tomato pesto

1. Toast the ingredients – heat a dry skillet over medium. Add drained sun-dried tomatoes, almonds, sliced garlic, and black pepper. Cook, stirring occasionally, about 5 minutes. The garlic should begin to brown, the tomatoes will release a bit of oil, and the almonds will become fragrant. Remove from heat and let cool for about 5 minutes.
2. Process – add the cooled tomatoes, almonds, and garlic to a food processor along with the grated Parmesan, fresh basil, and pitted green olives. Pulse until everything is finely chopped.
3. Emulsify with oil – run the processor at medium-low speed and slowly pour in the extra-virgin olive oil until the mixture becomes wet, smooth, and easily spreadable. If the pesto is too chunky, process a bit longer or add an extra tablespoon of olive oil. If it’s too thin, add a few more almonds or a little more grated cheese and process again.

Can I make this pesto vegan?

Yes. Replace the Parmesan with a plant-based Parmesan or nutritional yeast. Nutritional yeast provides a savory, cheesy note, though the texture will be slightly less creamy than with real cheese.

Why is my pesto too thick?

Add olive oil, 1 tablespoon at a time, and process until the desired consistency. Remember that when used with pasta, hot pasta water will thin the pesto and help it become a silky sauce.

Why is my pesto bitter?

Bitter flavors usually come from an ingredient that isn’t fresh. Taste the almonds before using them, make sure your olive oil is fresh, and use basil that is bright green rather than old or gray. If the finished pesto tastes slightly bitter, a little extra grated Parmesan can help balance bitterness; lemon juice can also reduce bitterness but will change the flavor profile.

How to store and freeze

Transfer pesto to an airtight container and smooth the surface. Pour a thin layer of extra-virgin olive oil over the top to limit air exposure, then refrigerate for up to five days. The pesto may darken and thicken slightly as it sits; bring it to room temperature for about 10 minutes and stir before serving.

To freeze, spoon pesto into an ice cube tray, cover each portion with a thin layer of olive oil, and freeze solid. Move the frozen portions to a freezer-safe bag or container. Thaw overnight in the refrigerator, stir, and let sit at room temperature for about 10 minutes before using. If excess oil separates, stir it back in.

How to use sun-dried tomato pesto

This pesto is versatile. For pasta, start with about two generous tablespoons per serving and add hot pasta water until the sauce is creamy enough to coat the noodles—the starch in the water helps emulsify the oil into the pesto. It’s also excellent spread on crusty or toasted bread, served with crackers, used as a sandwich spread with roasted vegetables, spooned over roasted vegetables, or stirred into pasta salad for a bright boost of flavor.

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Sun-dried Tomato Pesto

Author
Erin Dooner

Course
Side

Cuisine
Italian

Servings
12

Prep Time
5 mins

Cook Time
5 mins

Total Time
15 mins

An easy sun-dried tomato pesto made with toasted almonds, basil, Parmesan, garlic, and olive oil. Ready in about 15 minutes and delicious with pasta, bread, crackers, or sandwiches.

Ingredients

• 8.5 oz (160 g) jar sun-dried tomatoes in oil, drained but not rinsed (about 1 cup)
• 1/2 cup (75 g) almonds
• 2 garlic cloves, sliced
• 1/4 teaspoon black pepper
• 1/3 cup (33 g) freshly grated Parmesan cheese
• 1/2 cup (13 g) packed fresh basil leaves
• 6 pitted green olives
• 3/4 cup (165 g) extra-virgin olive oil

For storage:

• 1 tablespoon extra-virgin olive oil (to cover the surface)

Instructions

• Heat a dry pan over medium. Add the sun-dried tomatoes, almonds, sliced garlic, and black pepper. Cook for about 5 minutes, stirring occasionally, until the garlic browns slightly, the tomatoes release some oil, and the almonds are fragrant. Transfer to a bowl and let cool for 5 minutes.
• Add the cooled, toasted ingredients to a food processor with the grated Parmesan, packed basil leaves, and pitted green olives. Process until finely chopped.
• With the processor running at medium-low speed, slowly stream in the extra-virgin olive oil until the pesto is smooth and spreadable. Adjust texture with a little more oil to loosen or a few extra almonds or cheese to thicken.
• Spoon the pesto into an airtight container, smooth the surface, and pour a thin layer of olive oil on top to reduce air exposure. Refrigerate up to 5 days or freeze in portions. Use about 2 generous tablespoons per serving for pasta, loosening with hot pasta water as needed.

Notes

• Yields about 1 1/2 cups.
• Nutrition information is an estimate and provided as a courtesy.

Nutrition

Serving: 2 tablespoons
Calories: 231 kcal
Carbohydrates: 13 g
Protein: 5 g
Fat: 19 g
Sodium: 98 mg
Fiber: 3 g
Sugar: 8 g

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