Sundried Tomato Pesto

Sundried Tomato Pesto is my go-to when I’m craving something bold, flavour-packed and ready in minutes. It’s a richer, slightly tangier alternative to the classic basil pesto, and I promise it’s one you’ll return to again and again. Whether swirled through freshly cooked pasta, spread onto toasted bread or dolloped over roasted veg, this simple pesto delivers robust, savoury flavour in every spoonful.

What makes Sundried Tomato Pesto special is the combination of sun-ripened tomatoes with aged cheese and toasted pine nuts. It’s deeply satisfying but still quick enough to whip up midweek. You don’t need fancy gear or tricky techniques. Just a blender or food processor and a few pantry staples. In less than 15 minutes, you’ll have a versatile sauce that keeps beautifully and can elevate even the simplest meal. 

Table of Contents

• Ingredient Breakdown
• Sundried Tomato Pesto vs. the Classic
• Getting the Texture Right
• Toasting Pine Nuts: Why It Matters
• Using Sundried Tomato Pesto Beyond Pasta
• Storage and Shelf Life Tips
• More Pesto Recipes

Ingredient Breakdown

• Sundried tomatoes: Intense and sweet with a tangy depth, they’re the bold base of this pesto
• Pine nuts: Buttery and rich, toasted to add a layer of warmth and nuttiness
• Grana Padano: Aged cheese that brings saltiness and umami depth
• Garlic: Sharp, aromatic and essential for punch
• Fresh basil: Fragrant and herbal, adding a layer of freshness
• Extra-virgin olive oil: The luscious carrier that brings everything together
• Lemon zest: Optional, but brightens the mix with subtle citrus fragrance

Sundried Tomato Pesto vs. the Classic

Sundried Tomato Pesto is a modern variation of pesto alla genovese, and while both use similar techniques, the flavour profile is entirely different. Where the traditional version celebrates green freshness, this one leans into richness and complexity. Sundried tomatoes, concentrated by the sun and preserved in oil, bring a depth of flavour that’s both sweet and savoury. This makes them ideal for bold sauces and spreads.

Instead of relying heavily on basil, this pesto uses it more as an accent, allowing the tomatoes to take the lead. Likewise, the use of Grana Padano adds a slightly less intense sharpness compared to Parmigiano Reggiano, making the overall flavour smoother. The garlic provides structure, while the toasted pine nuts contribute nuttiness and warmth. The result is a pesto that feels hearty without being heavy, and bright despite its deep red colour. It’s a lovely contrast, especially if you’re looking for a new way to enjoy pesto beyond the green standard.

Getting the Texture Right

Texture plays a crucial role in making Sundried Tomato Pesto truly satisfying. Unlike its basil-heavy cousin, which tends to be looser and more fluid, this version has a thicker, almost spreadable consistency. That density makes it ideal not only for pasta but also as a topping or dip. The key to achieving the right texture lies in the blending process.

Start by blitzing the toasted pine nuts, cheese, garlic and sundried tomatoes together first. This ensures the solid ingredients break down evenly before adding the oil and herbs. Once you pour in the olive oil and lemon zest, blend until smooth or pulse for a more rustic texture. It’s entirely up to you. If it feels too thick for your use, a splash of water or pasta cooking water will loosen it just enough without diluting the flavour. A thicker pesto tends to cling beautifully to pasta shapes, so don’t worry about making it too smooth.

Toasting Pine Nuts: Why It Matters

Toasting your pine nuts before blending might seem like an extra step, but it’s worth it. Raw pine nuts are mild and creamy, but once toasted, they release oils and develop a rich, almost buttery flavour. That toasted note adds another layer to your Sundried Tomato Pesto and balances the bright acidity of the tomatoes.

You can toast them in a dry pan on the hob or roast them in the oven. Both methods work well. Just keep an eye on them, as pine nuts burn quickly. Stir or shake the pan occasionally to ensure even colouring. Let them cool before blending to prevent the pesto from becoming too warm or oily. If you’re short on time, pre-toasted pine nuts from a good deli can do the job, but freshly toasted ones will always offer better aroma and depth. It’s a simple technique that delivers a big impact with very little effort.

Using Sundried Tomato Pesto Beyond Pasta

While pasta is the most obvious companion for Sundried Tomato Pesto, its versatility extends far beyond that. Try spreading it onto grilled sourdough or ciabatta for a quick appetiser. It works beautifully stirred into risotto just before serving, giving the rice a vibrant hue and bold, umami flavour. You can spoon it over roasted aubergines, courgettes or even grilled chicken to turn basic ingredients into something special.

In sandwiches, it can replace mayonnaise or mustard, offering a more complex, savoury base. For brunch, fold it into scrambled eggs or serve it alongside a herby omelette. You can even swirl it into soups like lentil or tomato for an instant upgrade. Because it’s naturally rich and concentrated, a little goes a long way. Keeping a jar of Sundried Tomato Pesto in the fridge means you’re always just a spoonful away from a more interesting meal, whatever the time of day.

Storage and Shelf Life Tips

Homemade Sundried Tomato Pesto keeps well in the fridge, but there are a few tips to make it last longer. Store it in a clean glass jar with a tight-fitting lid, and always top it with a thin layer of olive oil after each use. This helps create a barrier against air, which can cause discolouration and spoilage.

It’s best used within five days, although you may find the flavour improves slightly after a day or two as the ingredients settle. Always use a clean spoon when serving to avoid introducing any moisture or bacteria. You can also freeze it in small portions, such as ice cube trays, and defrost as needed. This way, you’ve always got pesto ready to go, whether it’s for a pasta lunch, quick toast topper or simple supper stir-in. Properly stored, your Sundried Tomato Pesto remains fresh, vibrant and flavourful from the first spoonful to the last.

More Pesto Recipes

If you’ve got a craving for more pesto after making this Sundried Tomato Pesto, then here are some more of my pesto-based recipes for you to try:

• Sundried Tomato Pesto Pasta Salad: My go-to for when I want something fresh, vibrant, and satisfying. It’s packed with roasted sweet peppers, courgettes, and aubergines, plus a generous handful of fresh spinach and basil for extra greens.
• Kale Pesto Pasta: This delicious pesto is reminiscent of the traditional pesto alla genovese despite not having an ounce of basil in it. Instead, it’s packed with lots of healthy cavolo nero (Tuscan kale), which lends it a beautifully rich dark green hue. 
• Avocado Pesto Potato Salad: The perfect summery side to all your BBQ favourites! You can’t go wrong with new potatoes tossed in a delicious, flavourful ‘dressing’ made with avocado and classic basil pesto ingredients.

See how I make all these recipes and more over on my Instagram!