Save The first time I made sun-dried tomato pesto, I was running late for dinner with friends and completely out of fresh tomatoes. I raided my pantry jar of sun-dried tomatoes, threw everything into the food processor, and prayed for the best. What came out was this deep red, intensely flavored sauce that made everyone stop mid-conversation. Now it's become my go-to when I want something that looks impressive but takes almost no effort at all.
Last summer, my neighbor Sarah came over while I was blending this up. The smell of garlic and toasted pine nuts had drifted through our open windows. She ended up staying for dinner, and we ate this on my balcony with cheap wine until midnight. Now whenever I make it, she somehow appears at my door with a bottle of something crisp and white.
Ingredients
- Pasta: Penne catches the sauce beautifully in those ridges, but fusilli works too. I always salt my water aggressively—like the sea.
- Sun-dried tomatoes: The ones packed in oil are essential here. That oil is liquid gold and becomes part of your sauce.
- Parmesan: Freshly grated makes a huge difference. Pre-grated has anti-caking agents that make your pesto grainy.
- Pine nuts: Toast them first. Raw pine nuts taste like nothing. Walnuts work if pine nuts are feeling too expensive that week.
- Fresh basil: Dont skip it. The sun-dried tomatoes need that bright herbal contrast to shine.
Instructions
- Boil your pasta water:
- Get it salted and bubbling while you prep everything else. That way youre multitasking like a pro.
- Toast your nuts:
- Just a few minutes in a dry pan until they smell nutty and start turning golden. Watch them like a hawk—they burn fast.
- Blend the base:
- Throw those sun-dried tomatoes, Parmesan, toasted nuts, garlic, and basil into your food processor. Pulse until it looks like rough confetti.
- Add the liquids:
- Pour in both oils and that lemon juice. Blend until silky smooth. Scrape down the sides—you want every bit incorporated.
- Bring it together:
- Toss your drained pasta with all that gorgeous red sauce. Use some pasta water to make it cling to every strand.
Save My dad called me mid-bite once while I was eating this alone on a Tuesday. He asked what smelled so good. I described it, and he drove 45 minutes that same weekend just so I could make it for him. Now he requests it every time he visits.
Making It Your Own
Sometimes I throw in roasted red peppers for extra sweetness. Other times I add a handful of spinach while blending to sneak in some greens. The base recipe is so forgiving that almost anything works. Just keep the sun-dried tomatoes as the star and let everything else play supporting roles.
Pairing Possibilities
A bright Pinot Grigio cuts through the richness perfectly. I've also served it alongside grilled chicken for dinner parties, and it disappears fast. In summer, I toss in cherry tomatoes and fresh mozzarella for this insane caprese-inspired version. Cold leftovers for lunch the next day might be even better than hot.
Storage Secrets
The pesto alone keeps in an airtight container for about two weeks. I sometimes make triple batches and freeze portions in ice cube trays. Those little pesto cubes have saved more weeknight dinners than I care to admit. Just thaw and toss with hot pasta for instant magic.
- Press plastic wrap directly onto the surface to prevent oxidation
- Add a thin layer of olive oil on top before freezing
- Never store pasta and sauce together—the pasta will get mushy and sad
Save This is the kind of recipe that makes you feel like you actually have your life together, even when you absolutely dont.
Recipe FAQs
- → Can I make the pesto ahead of time?
Yes, you can prepare the sun-dried tomato pesto up to 5 days in advance. Store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. Bring to room temperature before tossing with hot pasta.
- → What pasta shapes work best?
Penne, fusilli, and spaghetti all work wonderfully. The pesto sauce clings especially well to ridged pasta shapes like penne or fusilli, which capture the sauce in their crevices. Choose whatever shape you prefer or have on hand.
- → Is this dish freezer-friendly?
The pesto itself freezes beautifully for up to 3 months. Portion it into ice cube trays or small containers for easy use. However, it's best to cook and toss the pasta fresh, as previously cooked pasta can become mushy when frozen and reheated.
- → How do I store leftovers?
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to refresh the sauce. The pasta may absorb more sauce as it sits, so you might want to toss it with a little extra pesto before serving.
- → Can I use sun-dried tomatoes not packed in oil?
If using dry sun-dried tomatoes, rehydrate them in warm water for 20-30 minutes before blending. You'll need to add more olive oil to the pesto to achieve the right consistency. The oil-packed version provides richer flavor and silkier texture.