Sun-Dried Tomato Pesto

5 from 2 votes

Sun-Dried Tomato Pesto is a rich, flavorful umami bomb that makes a delicious sauce for pasta and spread for sandwiches. We add fresh lemon zest and juice to give it a bright, tangy finish.

Course Condiments

Cuisine Italian

Keyword pesto, sun dried tomato

Dietary Restrictions Egg Free, Gluten-Free, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 281.9kcal

Author Lisa Lotts

Equipment

Food Processor

Ingredients

8 ounces oil-packed sun-dried tomatoes
½ cup pine nuts
¾ cup grated parmesan cheese
3 large cloves garlic roughly chopped
1 lemon zested and juiced
½ teaspoon kosher salt
¼-½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper freshly ground
½ cup extra-virgin olive oil

Instructions

Set a dry skillet over medium heat on the stovetop. Add ½ cup pine nuts and cook, stirring regularly, until the nuts are toasted and fragrant. Transfer the pine nuts to a separate dish to cool (if you don't transfer them to another vessel, they'll continue to cook and possibly burn). Set aside
Place 8 ounces oil-packed sun-dried tomatoes in a fine mesh sieve set over a bowl. Drain the excess oil from the tomatoes and reserve.
Add the tomatoes, ¾ cup grated parmesan cheese, 3 large cloves garlic, 1 lemon, zested and juiced and ¼ cup of the reserved oil from the jar to the food processor. Pulse several times until chunky-smooth.
Add ½ teaspoon kosher salt, ¼-½ teaspoon crushed red pepper flakes, ¼ teaspoon black pepper and pulse to combine. Use the drip spout on top of the food processor and carefully add ½ cup extra-virgin olive oil, running the food processor until it's completely combined.
Taste the pesto for seasonings and adjust as necessary to suit your tastes.

Video

Notes

Makes 2 cups of pesto; ¼ cup per serving.

Nutrition