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Home » Sauces and Dressings » Homemade Sun-Dried Tomato Pesto Recipe

Homemade Sun-Dried Tomato Pesto Recipe

Published: Dec 5, 2020 · Updated: Dec 7, 2020 · This post may contain affiliate links.

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homemade sun dried tomato pesto recipe
homemade sun dried tomato pesto recipe
homemade sun dried tomato pesto recipe
homemade sun dried tomato pesto recipe
homemade sun dried tomato pesto recipe
homemade sun dried tomato pesto recipe

This Homemade Sun-Dried Tomato Pesto is packed with flavor and perfectly complements any dish. It’s completely vegan, too! 

sun-dried tomato pesto in food processor

Jump to:
  • How to Make Homemade Sun-Dried Tomato Pesto
  • Tips & Tricks
  • Variations
  • Homemade Sun-Dried Tomato Pesto FAQs
  • Recipe

This recipe is so simple you’ll never need to buy pre-made pesto again. All you do is throw the ingredients in a food processor and voila! You have some tasty homemade pesto!

It goes great with pasta, in salads, and on breads and pizza—like this tasty Dill Soda Bread or Vegan Pizza. A little bit of this will go a long way! 

This sun-dried tomato pesto recipe is… 

  • vegan
  • vegetarian
  • plant-based
  • gluten-free
  • ready in 5 minutes

And for more delicious recipes, don’t forget to grab a free copy of my Top 15 Reader-Favorite Recipes before you go!

How to Make Homemade Sun-Dried Tomato Pesto

how to make sun dried tomato pesto at home collage
  1. Put sun-dried tomatoes, walnuts, parsley, garlic, salt, olive oil, and lemon juice in a food processor.
  2. Blend the ingredients together until it forms a thick paste.
  3. Add it to your pasta, bread, or salad and enjoy!

Scroll down for the full recipe with measurements and detailed instructions.

Tips & Tricks

Food Processor Alternatives

If you don’t have a food processor, you have a couple options. You can use a high-power blender or even a mortar and pestle. 

ingredients for homemade sun dried tomato pesto in food processor

Variations

Make It Green

If you prefer basil pesto to sun-dried tomato pesto, then switch out the sun-dried tomatoes for some fresh basil. Play around with different amounts of basil to find the perfect ratio for your taste buds. 

Pine Nuts

Many pesto recipes use pine nuts instead of walnuts. This will change the overall flavor of the pesto though, so experiment using both nuts.

Cheese Options

If you’d like to add cheese, you might try adding some vegan cheese. 

Or, make it vegan using nutritional yeast as a flavor enhancer. 

homemade sundried tomato pesto mixed into spiral pasta on plate

Homemade Sun-Dried Tomato Pesto FAQs

How long does sun-dried tomato pesto last?

Your sun-dried tomato pesto will last about a week in the fridge. It will firm up, so just let it return to room temperature before using it again. 

If you have leftovers, you can also freeze the pesto for about 6 months.

If you love vegan cooking, make sure you grab a copy of my free vegan cheat sheet while you’re here. It’s packed with all my favorite plant-based substitutions to help you vegan-ize any recipe!

Recipe

sun dried tomato pesto recipe

Homemade Sun-Dried Tomato Pesto Recipe

This Homemade Sun-Dried Tomato Pesto is packed with flavor and perfectly complements any dish. It’s completely vegan, too! 
0 from 0 votes
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Course: Condiments, Dressings, Sauces
Cuisine: Dressings, vegan, vegetarian
Keyword: hoemade sun dried tomato pesto, homemade pesto, how to make sun dried tomato pesto, pesto recipe, sun dried tomato pesto, sundried tomato pesto
Prep Time: 5 minutes
Total Time: 5 minutes
Calories: 1305kcal
Author: Delicious Everyday
1 cup serving

Ingredients

  • ¾ cup sun-dried tomatoes, sliced
  • ¾ cup walnuts, halved
  • ¾ cup parsley leaves, fresh
  • 4 cloves garlic
  • ½ tsp salt
  • ¼ cup olive oil
  • 2 tbsp lemon juice
US Customary – Metric

Special Equipment

  • Food Processor

Instructions

  • In a food processor, combine sun dried tomatoes, walnuts, parsley, garlic, salt, olive oil, and lemon juice.
  • Blend the ingredients together for 3–4 minutes until it forms a thick paste.
  • Stir in cheese, if using.
  • Taste and stir in additional salt and pepper, if necessary.
  • Use it as a sauce, dressing, or spread.
  • Keep refrigerated for up to a week or store in the freezer for up to 6 months.

Notes

  • To keep it vegan/dairy-free: add some nutritional yeast for some cheese-like flavor.
  • To make it nut free: skip the walnuts or any nut substitute altogether.

Nutrition

Calories: 1305kcal | Carbohydrates: 67g | Protein: 27g | Fat: 114g | Saturated Fat: 13g | Sodium: 1397mg | Potassium: 3512mg | Fiber: 18g | Sugar: 35g | Vitamin A: 4512IU | Vitamin C: 109mg | Calcium: 261mg | Iron: 13mg
Planning a Vegan Christmas?Check out the new Vegan Christmas Cookbook. It’s packed with tried and true holiday recipes.

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Nicole - vegetarian food bloggerNicole is a 25+ year vegetarian, and author of a vegan cookbook. She shares her recipes on Delicious Everyday, an award-winning vegetarian and vegan food blog.  About Nicole

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