Simple Sun Dried Tomato Pesto

Made with the entire jar of sun-dried tomatoes (oil included), this sun dried tomato pesto recipe is packed with flavor and quick and easy to make. It comes together in just 5 minutes and is one of those sauces you’ll use on everything—spoon it over roasted vegetables, spread it onto sandwiches, or stir it into a delicious one-pot sun-dried tomato pesto pasta.

Sun-dried tomatoes are one of those ingredients I always keep on hand… and just as reliably forget about. They get pushed to the back of the pantry, and before I know it, I somehow have three perfectly usable (but technically expired) jars.

This time, I put my stash to good use and turned it into this bright, bold pesto. What started as a pantry save has become the base for this easy, one-pot sun dried tomato pesto pasta we’ve now added to our regular dinner rotation. It’s simple, versatile, and one of those recipes you’ll just keep making on repeat.

Why you’ll love this sun dried tomato pesto recipe

• Uses the entire jar of tomatoes (oil included!): The oil-packed sun-dried tomatoes do double duty, adding richness and eliminating the need for extra ingredients.
• Fast, make-ahead & freezer-friendly: This 5-minute pesto makes enough for 2 full pounds of pasta, so you can freeze half for another night.
• Plant-forward flavor boost: A small scoop adds depth, healthy fats, and concentrated tomato flavor to pasta, grains, veggies, and sandwiches.

Plant-forward perks

Sun-dried tomatoes are more than just flavorful—they’re also a concentrated source of nutrients.

Health benefits of tomatoes

• Rich in lycopene, an antioxidant linked to heart health
• Provide vitamin C and potassium

Ingredients you’ll need

• Sun-dried tomatoes in oil: Use the entire 8-ounce jar, oil and all
• Pine nuts
• Parmesan cheese: Freshly grated is key. Pre-grated can lead to a grainy texture.
• Olive oil
• Garlic
• Ground paprika 
• Kosher salt 
• Freshly ground black pepper
• Chili flakes: Optional, but add depth and kick

Helpful tools & equipment

Here’s what you’ll need to make this recipe: 

• Food processor
• Silicone spatula
• Jars for storing or food storage bag for freezing

Tips for the best sun dried tomato pesto recipe

• Use the oil from the jar: It’s packed with flavor from the tomatoes. Using it adds richness and eliminates waste.
• Start thick: Blend everything first, then add olive oil 1-2 tablespoons at a time until it reaches your ideal consistency.
• Taste and adjust: The saltiness and intensity of sun-dried tomatoes can vary by brand, so always taste and adjust salt or add a squeeze of lemon for brightness and acidity.
• Scrape down the sides of the processor: This ensures everything blends evenly and prevents chunks of garlic or nuts from getting left behind.

Step-by-step instructions

The full recipe is below, but here are a few step-by-step photos in case they’re helpful.

Serving ideas

This is one of those sauces that works with almost anything—once you have it in the fridge, you’ll keep finding ways to use it.

• Toss with pasta (we love this sun dried tomato pasta)
• Spread onto sandwiches or wraps
• Spoon over roasted vegetables or grain bowls
• Stir into warm white beans
• Use as a spread or dip for crusty bread or crackers
• Add to scrambled eggs, a breakfast sandwich, or a savory breakfast bowl

How to store this pesto

Refrigeration

Store in an airtight container or jar for up to 5 days. 

Freezing

Freeze leftover pesto in an airtight container or jar for up to 6 months. You can also portion into small containers or freeze in an ice cube tray for easy single servings.

To thaw: Transfer to the refrigerator overnight or let sit at room temperature for 20–30 minutes. Stir well and add a little olive oil if needed to loosen the texture.

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