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Sun-Dried Tomato Pesto Recipe
Sun-Dried Tomato Pesto Recipe photo by Taste of Home

Sun-Dried Tomato Pesto Recipe

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Sun-dried tomatoes add rich, smoky flavor to always-pleasing pesto. For a main dish sauce, add 2 tablespoons olive oil for every 1/3 cup pesto and toss with hot pasta.—Catherine Chintala, Robbinsville, New Jersey
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:10 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 10 servings


  • 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, undrained
  • 1 cup loosely packed basil leaves
  • 1 small garlic clove
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • French bread baguette slices, toasted

Nutritional Facts

2 tablespoons (calculated without bread) equals 62 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 154 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. In a food processor, combine the tomatoes, basil, garlic, salt and pepper. Cover and process until finely chopped. Stir in cheese. Serve with toasted baguette slices. Yield: 1-1/4 cups.
Editor's Note: To use as a pasta sauce, combine 1/3 cup pesto and 2 tablespoons olive oil. Toss with hot cooked pasta.
Originally published as Sun-Dried Tomato Pesto in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p178

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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