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Glass jar on a wood cutting board full of sun-dried tomato pesto. The pesto has a white spoon stuck in it, and garnished with a fresh basil leaf.
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5 from 1 vote

Sun Dried Tomato Pesto

This sun-dried tomato pesto offers a flavorful spin on traditional pesto with sun-dried tomatoes, cashews, basil and seasonings. It's amazing as a dip, spread or as sauce on pasta and pizza.
Prep Time15 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Servings: 6
Author: Brittany Mullins

Ingredients

  • 1 8.5 oz jar of sun-dried tomatoes packed in oil
  • 1/2 cup tomato sauce
  • 1/4 cup raw cashews
  • 1/4 cup fresh grated Parmigiano-Reggiano parmesan works too*
  • 1/2 cup fresh basil
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • 2 cloves garlic
  • additional 1/4 cup olive oil optional

Instructions

  • Add all ingredients (including oil from the sun-dried tomatoes) into a food processor and process until combined.
  • If you're using this as a dip, spread or marinade you don't need to add the additional oil. To use as a sauce for pasta, you might find that thinning the pesto with the additional oil is helpful.

Notes

To make this pesto vegan, you can use 1/4 cup of nutritional yeast instead of the fresh Parmesan.

Nutrition

Serving: 1/10 of recipe | Calories: 146kcal | Carbohydrates: 12g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 330mg | Fiber: 1g | Sugar: 6g