Pin this The first time I made sun-dried tomato pesto, I stood in my tiny apartment kitchen with windows steamed up from boiling pasta water. My roommate walked in and immediately asked what smelled so incredible. That rich, concentrated tomato aroma had filled the entire space. I've been hooked on this recipe ever since.
Last summer, I served this at a rooftop dinner party with fairy lights strung overhead and a cool breeze rolling in. Everyone went quiet for the first few bites, then the questions started flooding in about the recipe. There's something magical about how the sun-dried tomatoes transform a simple pasta night into something that feels special and cared for.
Ingredients
- 400 g dried pasta: Penne catches the pesto beautifully in its tubes, but fusilli works just as well for clinging to every curve
- 120 g sun-dried tomatoes in oil: The oil-packed ones have so much more flavor than dry tomatoes, plus you get that gorgeous ruby-red oil to use
- 50 g freshly grated Parmesan cheese: Buy a wedge and grate it yourself for the best melt and flavor
- 40 g toasted pine nuts: Toasting them first in a dry pan makes all the difference, though walnuts work beautifully if pine nuts feel too pricey
- 2 garlic cloves: Fresh cloves give you that bright kick, but don't go overboard or it will overpower everything else
- 30 g fresh basil leaves: Pack them loosely into the measuring cup so you don't compress them too much
- 2 tbsp reserved sun-dried tomato oil: This liquid gold is packed with flavor so definitely don't pour it down the drain
- 2 tbsp extra-virgin olive oil: Helps create that smooth, luscious texture you want in a pesto
- Juice of 1/2 lemon: Cuts through the richness and brightens everything up
- Salt and black pepper: Taste as you go since the sun-dried tomatoes and Parmesan are already salty
Instructions
- Get your pasta water going:
- Fill a large pot with water, salt it generously until it tastes like the ocean, and bring it to a rolling boil
- Cook the pasta:
- Add your pasta and cook until it's al dente, then scoop out 1/2 cup of that starchy cooking water before draining
- Start the pesto base:
- Toss the sun-dried tomatoes, Parmesan, toasted nuts, garlic, and basil into your food processor
- Pulse until chopped:
- Give it several quick pulses until everything is finely chopped and starting to come together
- Add the liquids:
- Pour in both oils and the lemon juice, then blend until smooth and creamy
- Season to taste:
- Add salt and pepper, remembering that the tomatoes and cheese are already seasoned
- Bring it all together:
- Toss the hot pasta with the pesto in a large bowl, adding splashes of pasta water until it coats every strand beautifully
- Finish it off:
- Serve right away while the pasta is still hot, topped with fresh basil and an extra sprinkle of Parmesan
Pin this This recipe has saved me on countless weeknights when I want something comforting but don't have hours to spend cooking. The way the pesto clings to every curve of the pasta makes each bite feel intentional and satisfying.
Making It Your Own
Once you've made this a few times, you'll start noticing how small adjustments change the whole character of the dish. Sometimes I add a handful of spinach to the food processor for extra nutrients. Other times, a spoonful of capes brings a briny depth that makes the flavors really sing.
Pairing Suggestions
A crisp Pinot Grigio cuts through the richness beautifully, but even a simple green salad with a bright vinaigrette works wonders. The acidity helps balance all those bold, concentrated flavors from the sun-dried tomatoes.
Storage And Leftovers
The pesto actually gets better after a day in the fridge as the flavors meld together. Store it in a small jar with a thin layer of olive oil on top to prevent oxidation. It keeps for about a week and freezes beautifully for up to three months.
- Double the pesto recipe and freeze half in ice cube trays for future quick meals
- Toss any leftover pesto with roasted vegetables or spread it on sandwiches
- Thin it with a little more oil and use it as a dip for crusty bread
Pin this I hope this recipe becomes one of those reliable favorites you turn to again and again. There's something deeply satisfying about transforming a few simple ingredients into something so vibrant and alive.
Recipe FAQs
- → Can I make sun-dried tomato pesto ahead of time?
Yes, prepare the pesto up to one week in advance. Store in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent oxidation. The flavors actually develop and deepen after a day or two.
- → What pasta shapes work best with this sauce?
Penne, fusilli, and spaghetti all pair wonderfully. Short ridged shapes like penne catch the thick pesto in their crevices, while long strands like spaghetti allow the vibrant sauce to coat evenly. Choose whatever shape you prefer.
- → How do I store leftovers?
Store leftover pasta in an airtight container in the refrigerator for 3-4 days. The pesto may continue to thicken, so add a splash of olive oil or warm pasta water when reheating to restore the silky texture.
- → Can I use sun-dried tomatoes not packed in oil?
Yes, rehydrate dry sun-dried tomatoes in warm water for 20-30 minutes until plump, then drain well. You'll need to add extra olive oil to the pesto to compensate for the lost oil from the jarred variety.
- → What can I substitute for pine nuts?
Walnuts, almonds, or cashews make excellent budget-friendly alternatives. Toast them first to achieve that essential nutty flavor and crunch. Each brings its own character to the pesto while maintaining the luxurious texture.