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5 from 1 vote

Sun-dried Tomato and Basil Pesto

Fresh, vibrant, and absolutely delicious! This homemade Sun-dried Tomato and Basil Pesto is perfect for pizzas, pastas, or whatever else you can come up with.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Sauces
Cuisine: Italian
Servings: 2 cups
Calories: 42kcal
Author: Traci


  • ½ cup chopped onion
  • cup chopped orange bell pepper
  • 1 Tablespoon olive oil
  • 1 cup fresh basil leaves
  • 4 ounces sun-dried tomatoes
  • 1 cup grated parmesan cheese
  • 2 cloves garlic
  • cup tomato paste
  • 2 Tablespoons water
  • cup olive oil


  • Heat the 1 Tablespoon of olive oil in a sauté pan over medium low heat.
  • Add onion and bell pepper and cook until vegetables are softened, about 5 minutes. Set aside.
  • In the bowl of a food processor, add basil leaves, sun-dried tomatoes, parmesan cheese, garlic, tomato paste, water, olive oil, and sautéd vegetables.
  • Process 3-4 minutes, occasionally scraping down sides, until desired smoothness (or chunkiness) is achieved.


  • You can use red or yellow bell pepper instead of an orange one. We used an orange one because - well, that's what we had in the fridge!
  • Wanna make this vegan? Use your favorite vegan parmesan instead!
  • Feel free to use avocado oil instead of olive oil.
Expert Tips
  • You can use a blender or a food processor! Of course, a food processor it more preferable but use what you have. Just watch the pesto in the blender because you don't want it silky smooth!
  • Don't skip sautéing the onions and bell peppers!
  • This recipe stores really well in the fridge and freezer.


Serving: 1Tablespoon | Calories: 42kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 59mg | Sugar: 1g