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This sun dried tomato pesto is a tasty dip or spread! Made with just 6 ingredients, it’s an easy recipe that’s bursting with flavor.

Need a dip idea that doubles as a sandwich spread? This sun dried tomato pesto is bursting with so much zippy flavor, you’ll want to put it on everything! Dip it with with toasted or grilled bread or crackers, and it’s a burst of savory, sweet, tangy, and herby all at once. All you need are a handful of ingredients to whip up a batch. Store it in the fridge and it’s one of those essential recipes that keep on giving: use it as a sandwich spread, pasta sauce, and more!

Ingredients in sun dried tomato pesto

Sun dried tomato pesto is always a major hit in our household when we make a batch, so we’re extra excited to share it with you. We could not stop dragging our bread slices through the lovely red puree. The flavor is a pop of bright acidity, contrasted with the rich savory undertones of the sun dried tomatoes. Make it for friends and they won’t be able to tear themselves away from the bowl! Here’s what you’ll need for this recipe:

Pine nuts
Sun dried tomatoes packed in oil, drained
Garlic
Parmesan cheese
Fresh parsley
Olive oil
Salt

Pine nuts are essential (plus, a substitute)

Pine nuts are the star in traditional Italian basil pesto: they have a unique sweet undertone that is essential to the overall flavor. If you can find them, they’re fantastic in sun dried tomato pesto, too. The way the nut blends with the chewy tomatoes is heavenly.

However, pine nuts can be very expensive here in the US. Want a pine nut substitute? Try cashews, which have a slightly sweet flavor as well. Walnuts also work, though they have more of a bitter aftertaste.

Tips for making sun dried tomato pesto

This sun dried tomato pesto recipe is simply a matter of blending a few ingredients together. It’s quick and simple and takes only a few minutes to whiz together. Here are a few notes:

Toast the nuts first. Toasting pine nuts brings out their nutty flavor in a way that’s impossible to detect without applying heat. It brings out the flavor like adding a pinch of salt does to savory recipes.
The best tool for the job? A food processor. Use a large food processor to whiz the ingredients together in a flash.
Or, use a mortar and pestle. Don’t have a food processor? You can also use an old school mortar and pestle to grind this pesto into a paste.

Storage info

This sun dried tomato pesto recipe lasts up to 2 weeks stored in the refrigerator. While you can freeze it for up to 3 months, the texture, consistency and flavor are all better prior to freezing. So if you can, eat it while it’s fresh!

Ways to use sun dried tomato pesto

Speaking of…what are the best ways to eat sun dried tomato pesto? We like it best as a dip with grilled bread. However, it’s also tasty as a sandwich spread or even as a pasta sauce! Here are a few ideas:

As a dip with grilled bread or garlic toast
With crackers or crostini
With pasta as a quick sauce with a bit of heavy cream
On a pizza
In pasta salad like this Pesto Pasta Salad
Slathered over salmon like Pesto Salmon
With shrimp like Pesto Shrimp
With chicken like Pesto Chicken
Swirled into mayo for an easy Aioli

More pesto recipes

There are many more ways to make pesto: the traditional basil and other creative spins! Here are some of our favorite pesto recipes:

Go for Basil Pesto Recipe
Mix up a batch of Kale Pesto
Make tasty Easy Arugula Pesto
Opt for Easy Vegan Pesto or Vegan Cashew Pesto

This sun dried tomato pesto recipe is…

Vegetarian and gluten-free.