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Sun-Dried Tomato Pesto

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Quick and easy and full of flavor! This sun-dried tomato pesto recipe is bold and rich and goes great as a dip, on salads, sandwiches, in soups, on pizzas…the possibilities are endless.

Sun-dried Tomato Pesto

This homemade staple utilized simple ingredients and is packed with flavor. Use this pesto on pizza, pasta, breads, and on soups and salads.
Servings 8 people
Prep Time 10 minutes
Total Time 10 minutes

Equipment

  • Food processor

Ingredients

  • 1 cup sun-dried tomatoes see notes below
  • 1/3 cup walnuts roasted
  • 3 cloves garlic
  • ½ Tbsp fresh rosemary leaves
  • ¼ tsp kosher salt or to taste
  • ¼ tsp black pepper
  • Pinch of red pepper flakes
  • 3/4 to 1 cup extra virgin olive oil
  • Juice from half a lemon

Instructions

  • In a food processor combine all ingredients until finely chopped
    Sundried Tomato Pesto
  • Scrap down the sides of the food processor a couple times while chopping to ensure all ingredients are incorporated
    Sundried Tomato Pesto
  • Sundried Tomato Pesto

Notes

If using oil-packed sun-dried tomatoes you will probably need 3/4 cup olive oil to reach a thick, yet spreadable consistency.
Cover pesto and store in the refrigerator for 5 – 7 days.
You can also freeze individual servings in an ice cube tray.
Course: Appetizer, Homemade Staples, Sauces, Side Dish
Cuisine: American, Italian, Mediterranean
Keyword: Easy Recipe, Homemade Staples, Quick & Easy, Sauce, vegan

Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.

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