Simple Almond Sun Dried Tomato Pesto

There’s something special about homemade pesto that store-bought versions just can’t match. While basil pesto is a classic, I’ve found that sun dried tomatoes add a wonderful twist to this Italian favorite. I started making this recipe when I wanted to use up some leftover sun dried tomatoes sitting in my pantry, and now it’s become a regular in my kitchen.

What I love most about this sun dried tomato pesto is how quick it comes together. Just toss everything in the food processor, and you’re done in minutes. It’s perfect when I need something tasty for pasta night but don’t want to spend hours cooking. Plus, it keeps well in the fridge, so I often make a double batch to have on hand for busy weeknights.

Whether you spread it on sandwiches, toss it with pasta, or use it as a dip for veggies, this pesto is a game-changer. And trust me, once you try making it at home, you’ll wonder why you ever bought the pre-made stuff.

What Kind of Sun-Dried Tomatoes Should I Use?

You’ll find two main types of sun-dried tomatoes at the store: dry-packed and oil-packed, and either one will work great in this pesto. The dry-packed ones typically come in a bag and have a chewier texture, while oil-packed ones come in jars and are already tender. If you’re using the dry-packed variety, you’ll want to rehydrate them in hot water for about 30 minutes before making your pesto – just drain them well before using. Oil-packed tomatoes can go straight into your food processor, but give them a quick drain first to control the amount of oil in your final pesto. Just make sure whichever type you choose has a deep red color and isn’t too brown, as that can mean they’re past their prime.

Options for Substitutions

This pesto recipe can be tweaked with several substitutions if you need to make changes:

• Sun-dried tomatoes: These are the star ingredient and really shouldn’t be substituted. However, you can use either oil-packed or dry sun-dried tomatoes – just note that if using dry ones, you’ll need to soak them in hot water for 30 minutes before using.
• Almonds: Feel free to swap the almonds with other nuts like pine nuts (traditional in pesto), walnuts, or even pistachios. For nut allergies, try using sunflower seeds or pumpkin seeds instead.
• Fresh rosemary: If you don’t have fresh rosemary, you can use 1 teaspoon dried rosemary instead. You could also try fresh basil or a mix of Italian herbs for a different flavor profile.
• Extra virgin olive oil: While extra virgin olive oil gives the best flavor, you can use regular olive oil. Just avoid using oils with strong flavors like coconut or sesame oil as they’ll change the taste too much.
• Red pepper flakes: You can skip these if you don’t like heat, or replace them with a pinch of cayenne pepper or even a small piece of fresh chili for a different kind of kick.

Watch Out for These Mistakes While Making

The biggest mistake when making sun-dried tomato pesto is using tomatoes that are too dry, which can result in a paste that’s overly thick and difficult to blend – if your tomatoes aren’t oil-packed, soak them in hot water for 30 minutes before starting.

Another common error is adding all the olive oil at once, which can make it harder to achieve the right consistency – instead, stream the oil in gradually while the food processor is running, stopping to scrape down the sides as needed.

The garlic intensity can quickly overpower your pesto, so start with fewer cloves and add more to taste, and remember that pesto will continue to develop stronger flavors as it sits.

For the smoothest texture, make sure to pulse the dry ingredients first until finely chopped before adding any oil, and if you’re planning to store it, leave a thin layer of olive oil on top to prevent oxidation and maintain its fresh taste.

What to Serve With Sun Dried Tomato Pesto?

This rich and savory pesto is super flexible – you can use it in so many different ways! The most obvious choice is to toss it with hot pasta (any shape works, but I especially like it with fusilli or penne since the sauce clings to all the ridges). For a quick appetizer, spread it on toasted baguette slices or use it as a dip for fresh vegetables. It’s also amazing stirred into hot risotto, spread on grilled chicken or fish, or mixed into warm roasted potatoes. If you’re making sandwiches, try using this pesto instead of mayo – it works particularly well on Italian-style sandwiches with fresh mozzarella and grilled vegetables.

Storage Instructions

Keep Fresh: Your homemade sun-dried tomato pesto will stay fresh in an airtight container in the fridge for up to 1 week. Pro tip: pour a thin layer of olive oil on top before sealing the container – this helps prevent the pesto from browning and keeps it tasting fresh longer.

Freeze: This pesto is perfect for freezing! Spoon it into ice cube trays for convenient portions, freeze until solid, then transfer the cubes to a freezer bag. They’ll keep well for up to 3 months. It’s super handy to pop out just what you need for a quick pasta dinner or sandwich spread.

Prep Ahead: Making this pesto ahead of time actually lets the flavors develop even more. You can whip up a batch on the weekend and use it throughout the week. Just give it a quick stir before using, as the oil might separate a bit while sitting in the fridge.

Preparation Time	10-15 minutes
Cooking Time	0 minutes
Total Time	10-15 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 25-30 g
• Fat: 110-120 g
• Carbohydrates: 40-50 g

Ingredients

• 3/4 to 1 cup extra virgin olive oil (I use Colavita)
• 1/2 tsp red pepper flakes (optional, for a kick)
• 1/2 tsp kosher salt
• 1/3 cup unsalted dry-roasted almonds
• 2 to 3 garlic cloves (freshly minced)
• 1 cup sun-dried tomatoes (packed in oil, drained)
• 1/4 tsp cracked black pepper
• 1 tbsp fresh rosemary (finely chopped)

Step 1: Process Ingredients

Place all your selected ingredients into the bowl of a food processor.

Process the mixture until all ingredients are finely chopped and well combined.

You may need to stop the food processor once or twice to scrape down the sides of the bowl, ensuring everything is evenly processed.

Step 2: Store the Pesto Rosso

Transfer the Pesto Rosso into a container and cover it securely.

Store it in the refrigerator where it will last for 5-7 days.

Make sure to keep it covered to maintain its freshness and flavor.

Step 3: Serve and Enjoy

You can serve the Pesto Rosso in a variety of delicious ways: toss it with pasta, spread it onto crostini, use it as a sandwich spread, or pair it with your favorite meats and seafood.

If you plan to serve it chilled and not in a hot recipe, allow the Pesto Rosso to return to room temperature for optimal flavor and texture before serving.

Enjoy your flavorful creation!