Sun-dried Tomato and Basil Pesto

Homemade Sun-dried Tomato and Basil Pesto. Easy, pantry staple ingredients, super quick to make, and so much better than anything you can buy! It’s perfect atop all your favorite pizza’s, tossed with pasta, or even as a delicious dip for breadsticks. Fresh, vibrant flavors, and SO GOOD! We have used this pesto for a variety of things and it always works perfectly. Plus, it stores just as well as store-bought. It’s truly the best pesto all the way around!

a jar of sun dried tomato pesto on a marble counter with a spoonful of pesto and a jar of basil

About The Recipe

Let’s be real. Things like pesto are incredibly hard to get right now. That’s where the inspiration for this recipe came from. That and we have been making a lot of pizza. Because, hey – why not? But, when you eat a lot of pizza, there is suddenly a pesto shortage in the house. Oh, and apparently in the grocery store, too.

Well, there is a simple solution! Make our own. So, we went back home and pulled out everything we thought should do into a pesto and… Guys, this is SO good. Seriously so much better than anything you could ever buy.

The recipe is easily adjustable, depending on your taste, and it will always be delicious!

overhead shot of a jar of tomato pesto on a marble counter with basil leaves, a spoon full of pesto, and a small bowl of pesto

Equipment Needed

Ingredients

  • Onion
  • Bell Pepper
  • Olive Oil
  • Basil Leaves
  • Sun-dried Tomatoes
  • Parmesan Cheese
  • Garlic
  • Tomato Paste
  • Water
ingredients for tomato pesto on a marble counter

Instructions

In a small sauté pan, combine olive oil, onions, and bell pepper. Cook until the vegetables have softened, about 5 minutes.

In a food processor or a blender, combine the rest of the ingredients and blend for about three minutes, occasionally stopping to scrape down the sides.

From here, you can use it immediately or store in the fridge for later!

How To Use

The best thing about pesto is its versatility. From a great pizza sauce to a fun way to change up your average pasta dinner. We even use it as a way to add a quick depth of flavor to our Classic Minestrone Soup recipe! It works for almost anything you can come up with.

How To Store

Like store-bought, this pesto is super easy to store! After making some, you can place it into a lidded jar or an airtight container and place in the refrigerator. It’s that easy! You can store it for a few weeks. Due to the lack of preservatives that can be found in almost everything you buy, this won’t last as long in the fridge as it’s store-bought alternative, but I can promise it tastes so much better!

And, if you really want to make this stuff last, try freezing it into 1 Tablespoon or 1/4 cup servings. It’s easy and will last much longer in the freezer! Just remember to take it out before usage and place into the microwave for a few. seconds to thaw it.

tomato pesto in a glass jar with basil leaves and a spoonful of pesto on a marble counter

Substitutions

Let’s be real. We don’t always have access to the ingredients we need for a recipe. So, here is a small list of substations you can make to the recipe without having too much effect on the flavor!

  • 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.

When you make this Sun-dried Tomato and Basil Pesto, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

a jar of sun dried tomato pesto on a marble counter with a spoonful of pesto and a jar of basil

Sun-dried Tomato and Basil Pesto

Traci
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.
5 from 1 vote
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Sauces
Cuisine Italian
Servings 2 cups
Calories 42 kcal

Ingredients
 

  • 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

Instructions

  • 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.

Notes

Substitutions
  • 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.

Nutrition

Serving: 1TablespoonCalories: 42kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 3mgSodium: 59mgSugar: 1g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

    1. Hi Luisa! I’m so glad to hear you enjoyed this recipe! I never thought about putting it with fish on parchment. That is such a great idea!