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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Sun Dried Tomato Pesto

[heart_this] · Aug 4, 2010 · 23 Comments

Sun Dried Tomato Pesto

Pestos are really easy to make and I always enjoy playing around with different flavours. One of my favorite pestos is this sundried tomato pesto which is as easy to make as throwing everything into a food processor and pureeing. In addition to being super simple to make this pesto is just packed with flavour! I like using pestos like this in pasta or as a condiment in sandwiches.

Sun Dried Tomato Pesto

Sun Dried Tomato Pesto

Prep Time: 10 minutes Total Time: 10 minutes Servings: 1
ingredients
  • 1/2 cup sun dried tomatoes (minus the oil they were packed in)
  • 2 tablespoons fresh basil leaves
  • 1 clove garlic
  • 2 tablespoons pine nuts (toasted)
  • 2 tablespoons parmigiano reggiano (grated)
  • 3 tablespoons olive oil (or oil from sun dried tomatoes)
  • salt and pepper to taste
directions
  1. Place everything into a food processor and puree.
Use in:
Zucchini and Sun Dried Tomato Pesto Parmesan Tart
Sundried Tomato Pesto Grilled Cheese Sandwich

Similar Recipes:
Slow Roasted Tomato Pesto
Roasted Red Pepper Pesto
Basil Pesto
Spinach Pesto (aka Spanakopita Pesto)
Greek Style Roasted Red Pepper Pesto
Spinach Pesto
Asparagus Pesto

Condiment, Food, Gluten-free, Italian, Low-carb, Pesto, Recipe, Vegetarian

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Reader Interactions

Comments

  1. RamblingTart says

    September 13, 2010 at 8:35 pm

    Gorgeous pesto, Kevin. 🙂 I love sun-dried tomato pesto too – on sandwiches, on tarts, oh my, it's all so good. 🙂

    Reply
  2. Sara says

    September 13, 2010 at 8:39 pm

    This looks awesome! I've had sun dried tomato pesto from a jar, but I've never made it myself. I'll need to try this soon! 🙂

    Reply
  3. Rosa's Yummy Yums says

    September 13, 2010 at 9:47 pm

    A splendid pesto with a lot of oomph!

    Cheers,

    Rosa

    Reply
  4. The Girlie Blog says

    September 13, 2010 at 10:52 pm

    This looks good

    Reply
  5. maybelle's mom says

    September 14, 2010 at 12:43 am

    looks delish–i bet it would be good with a little oregano too.

    Reply
  6. Megan says

    September 14, 2010 at 2:09 am

    This is a beautiful pesto and I could see it going well with almost everything.

    Reply
  7. Carla says

    September 14, 2010 at 8:07 am

    Kevin,
    What a wonderful pesto! Congratulations for your blog full of great recipes.
    Have a nice day.

    Reply
  8. Jen @ My Kitchen Addiction says

    September 15, 2010 at 11:08 pm

    This pesto looks fantastic! I'll definitely have to make some of that… I know my hubby would love it.

    Reply
  9. Lanie says

    September 17, 2010 at 8:03 pm

    This looks so good! I linked to this in my Friday Favorites…

    http://www.laniejandco.com/2010/09/friday-favorites-91610.html

    Reply
  10. Lynn says

    September 18, 2010 at 5:53 am

    Mmmm, does this ever look good.

    Reply
  11. Culinary Cory says

    October 2, 2010 at 6:35 pm

    This sounds like a great recipe. I'm going to have to bookmark it and try it soon.

    Reply
  12. Natalie says

    October 31, 2010 at 11:55 am

    Yup, making this one too.

    Thanks!

    Reply
  13. Smudged Sensibilities says

    June 21, 2012 at 7:56 am

    Wondering if this could be made with dry sundried pesto. The kind thats in a packet not in oil. Thanks

    Reply
  14. Anonymous says

    June 23, 2012 at 11:15 pm

    We put it on grilled chicken breasts with a slice of swiss cheese. Grill the chicken and put on the toppings a couple of minutes before they're done, enough to heat through everything and melt the cheese. Big party hit!

    Reply
  15. Kevin says

    June 27, 2012 at 1:10 am

    Anonymous: Yes you can use dried sundries tomatoes, just soak them in warm water until tender,about 20-30 minutes.

    Reply
  16. Kevin says

    June 27, 2012 at 1:13 am

    Anonymous: Now that is a tasty way to use some of this pesto! Glad you enjoyed it!

    Reply
  17. Anonymous says

    September 18, 2012 at 6:10 pm

    Can u use pumpkin seeds instead of pinenuts?

    Reply
  18. Kevin says

    September 19, 2012 at 11:02 am

    Anonymous: Pumpkin seeds definitely work in pestos like this, though they will change the flavour profile a bit.

    Reply
  19. Erin | Better Than Doing Laundry says

    October 30, 2012 at 2:55 pm

    Made this today – delicious! I made it using sun dried tomatoes that weren't packed in oil. They were soft, so I didn't need to reconstitute them.

    Reply
  20. Anonymous says

    September 19, 2013 at 7:24 pm

    Kevin: Nice recipe, but the content suffers from apostrophe abuse. The plural form of pesto should be pestos. You incorrectly use the possessive form (pesto's) several times.

    Reply
  21. Anonymous says

    November 13, 2013 at 4:27 pm

    Thanks for this recipe. Makes a really nice pesto. I substitute dried basil because I always have that in the cupboard and it comes out great.

    Reply
  22. Josephine B says

    April 16, 2022 at 11:29 pm

    Hi Kevin, Can you please tell me how long this pesto would last if not used all at the one time by placing in a sealed container and perhaps in the fridge.

    Cheers,

    Josephine.

    Reply
    • kevin says

      April 25, 2022 at 7:51 am

      I would use it in a few days or a week. Store it in the freezer for longer periods of time.

      Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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