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    Home > Recipes > Easy recipes

    Sun-Dried Tomato Pesto

    September 6, 2014 by bobbiskozykitchen Leave a Comment

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    Pinterest pin with the image of sun-dried tomato pesto in a small mason jar on it.

    This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.

    Indulge in the rich and vibrant flavors of our keto Sun-Dried Tomato Pesto. Made with fresh basil, Parmesan, and a touch of garlic, this gluten-free delight is perfect for adding a burst of Mediterranean goodness to your meals.

    Closeup side view of sun-dried tomato pesto in a small mason jar on a wooden placemat. There is a red kitchen towel behind the jar and a silver spoon with pesto on it in front of the jar.

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    Sun-Dried Tomato Pesto Magic: Elevating Everyday Meals (Keto, Low Carb, Gluten-Free)

    Hey there, foodie friends! Let's talk about real life for a moment. As a food blogger, there are days when the treadmill feels like a best friend, especially after polishing off a pan of brownies. And let's not even mention the unspoken expectation that every meal should be an extraordinary masterpiece. But reality check—sometimes, a girl just craves a delivery pizza, right?

    Enter the glorious weather in Western Washington since July—80 degrees, gentle breezes, and not a drop of rain. So, guess who's been delegated to BBQ duty? Yep, it's Kevin, my carnivorous companion. I whip up some sensational sides like Deviled Egg Cauliflower Salad, Lemony Broccoli Slaw, Jalapeno Popper Pasta Salad, or BLT Cauliflower Salad, leaving the grilling domain to him. But, oh boy, the other night he wasn't feeling the grill vibes.

    "What's for dinner?" he asked. "Well, we've got marinated chicken and artichokes to grill," was my response, met with a subtle protest. "Do I have to grill again? I'm not in the mood tonight." Cue my internal laughter. "Do you want me to grill?" I offered. "No, it's just that I get tired of standing out there and cooking every night."

    Ah, the sweet taste of understanding. "Welcome to my world!" I teased. Now, don't get me wrong—I don't want to be a kitchen dictator, but it's nice when the spotlight shifts away, if only for a while. Fast forward to the next night, and the inevitable question resurfaces, "So, what's for dinner?" sigh

    And here comes our culinary hero—pesto! I've developed a bit of an obsession with pesto lately, and why not? It's a breeze to make, a whirlwind of flavors in the food processor, and versatile enough to accompany keto pasta, sandwiches, or as a meat marinade. I'm seriously head over heels for it!

    Funny thing, Kevin claimed not to be a big Pesto fan a while back. So, I took a break from making it. However, I couldn't resist sneaking it into dishes like Pesto Stuffed Pork Chops and Sheet Pan Pesto Salmon, experimenting with Spinach and Pistachio Pesto, Green Chile Pesto, Broccoli Pesto, and now, the star of the show, Sun-Dried Tomato Pesto.

    I used it in a low-carb pasta dish recently, and Kevin went from not a fan to luvvvvvvvvvvvvvvvvving it! His newfound appreciation sparked a confession: "It's not that I don't like pesto; I just don't like it on sandwiches." Really, Kevin? I vividly recall you devouring those Pesto Shrimp Rolls a while back. And they say women are difficult!

    Stay tuned for that low-carb pasta recipe using this Sun-Dried Tomato Pesto; it's coming your way soon. Until then, keep embracing the pesto magic and savoring the flavors of everyday life!

    🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸

    In This Post
    • 🥘Sun-Dried Tomato Pesto Ingredients
    • 🍽Equipment
    • Storage
    • 💭Top tip
    • FAQ about Sun-Dried Tomato Pesto
    • Related Recipes
    • Sun-Dried Tomato Pesto

    🥘Sun-Dried Tomato Pesto Ingredients

    These are the ingredients necessary to make Sun-Dried Tomato Pesto.

    All of the ingredients needed to make sun-dried tomato pesto on a white marble background.
    • Sun-Dried Tomatoes - I use sun-dried tomatoes in oil.
    • Fresh Basil - this is an important ingredient. Unfortunately, you cannot substitute dried basil.
    • Parmesan - Opt for freshly grated vs the canned stuff.

    A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.

    Helpful Hint: 💡: Enhance the Sun-Dried Tomato Pesto's flavor by allowing it to marinate in the refrigerator for a few hours or overnight. This gives the ingredients more time to meld and intensify, resulting in a richer, more robust pesto.

    🍽Equipment

    This is the equipment you will need to make Sun-Dried Tomato Pesto.

    • Measuring cups and spoons
    • Food processor

    Storage

    1. Refrigeration: Transfer the pesto to an airtight container. Store it in the refrigerator for up to 5-7 days. Ensure the top of the pesto is covered with a thin layer of olive oil to help preserve its vibrant color and freshness.
    2. Freezing: Portion the pesto into ice cube trays or small containers. Freeze for a few hours until solid, then transfer the pesto cubes to a freezer bag. This method allows you to grab individual servings when needed. Frozen pesto can be stored for up to 2-3 months. Thaw in the refrigerator before use.

    By following these storage tips, you can enjoy the Sun-Dried Tomato Pesto at its best for an extended period.

    💭Top tip

    For easy meal prep, whip up a larger batch of Sun-Dried Tomato Pesto. Store it in airtight containers or freeze it in small portions. This way, you'll always have a delicious, homemade condiment ready to elevate your keto and low-carb meals.

    Overhead view of sun-dried tomato pesto in a small mason jar on a wooden placemat with e silverspoon full of the pesto laying next to the jar.

    FAQ about Sun-Dried Tomato Pesto

    Can I use sun-dried tomatoes that are not packed in oil for this pesto?

    Yes, you can. If using sun-dried tomatoes not packed in oil, you might need to soak them in warm water for about 20-30 minutes to rehydrate them before blending and you may need to add additional olive oil.

    How long does the pesto last in the refrigerator?

    When stored in an airtight container in the refrigerator, the pesto can last for 5-7 days. Ensure the top is covered with a thin layer of olive oil to maintain freshness.

    What other recipes can I make with Sun-Dried Tomato Pesto?

    Get creative! Use it as a pizza sauce, mix it into soups, or toss it with roasted vegetables. The possibilities are endless.

    Sun-dried tomato pesto in a small mason jar on a wooden placemat with a red kitchen towel behind the jar and a silver spoon with pesto on it in front of the jar.

    Related Recipes

    Looking for other recipes like this? Try these:

    • Classic Pesto
    • Green Chile Pesto
    • Spinach & Pistachio Pesto
    • Broccoli Pesto
    • Roasted Red Pepper Pesto
    • Lemon Pesto
    Closeup of a small mason jar full of sun-dried tomato pesto on a wooden placemat.

    Sun-Dried Tomato Pesto

    Indulge in the rich and vibrant flavors of our Keto Sun-Dried Tomato Pesto. Made with fresh basil, Parmesan, and a touch of garlic, this gluten-free delight is perfect for adding a burst of Mediterranean goodness to your meals.
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    Prep Time 10 minutes mins
    Course Sauce
    Cuisine American, Mediterranean
    Servings 16 2-tablespoon servings
    Calories 40 kcal

    Equipment

    • measuring cups and spoons
    • food processor

    Ingredients
      

    • 1 7 ounce jar sun-dried tomatoes in olive oil
    • 2 cloves garlic
    • 1 cup fresh basil packed
    • 1/2 cup Parmesan cheese grated
    • extra virgin olive oil
    • pink salt
    • fresh cracked black pepper
    Get Recipe Ingredients

    Instructions
     

    • Blend the sun-dried tomatoes and their oil, garlic, basil, and Parmesan in a food processor until the tomatoes are finely chopped and the sauce is smooth.
    • Add additional oil if needed to reach desired consistency.
    • Taste and add salt and pepper as needed
    • Store pesto in the refrigerator in an airtight container, or freeze.

    Disclaimer

    Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.

    Nutrition

    Calories: 40kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 83mgPotassium: 203mgFiber: 1gSugar: 0.03gVitamin A: 263IUVitamin C: 13mgCalcium: 46mgIron: 0.4mg
    Keyword 10 ingredients or less, 30 minutes or less, american, easy, easy recipes, freezer friendly, gluten-free, Keto, keto recipes, Low Carb, make ahead, sauce, tomato
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Katie

      December 16, 2014 at 6:40 pm

      This looks amazingI I'm thinking of making this as part of Christmas gift baskets...can you tell me how much this recipe makes? Thanks!

      Reply
    2. Bobbi | Bobbi's Kozy Kitchen

      December 16, 2014 at 10:27 pm

      Thanks so much! What a fabulous idea. I only think of sweets for gift baskets, now you have me rethinking everything!! It filled that jar plus a little, so I guess about 5 ounces?

      Reply
    3. Katie

      December 27, 2014 at 2:11 pm

      Made this for gift baskets for 6 family members and it was a hit! I actually ended up with quite a bit more than I needed, but no complaints there. 🙂 Thanks for the great recipe!

      Reply
    4. Bobbi | Bobbi's Kozy Kitchen

      December 27, 2014 at 4:44 pm

      Awesome!! I am so glad everyone loved it!! Thanks so much for letting me know 🙂

      Reply
    5. Aunt Bets

      January 20, 2015 at 12:59 pm

      I am looking for just this type of recipe -- but need to eliminate the cheese. Can I just not use cheese -- or do you have a suggested substitution?

      Reply
    6. Bobbi | Bobbi's Kozy Kitchen

      January 20, 2015 at 1:16 pm

      The parmesan cheese will add some salt so if you eliminate it I would just taste at the end and add salt as needed.

      Reply
    7. Meghan

      March 09, 2015 at 12:48 pm

      About how long would this last in the fridge?

      Reply
    8. Bobbi | Bobbi's Kozy Kitchen

      March 09, 2015 at 2:57 pm

      Store the pesto in an airtight container in the refrigerator for about a week, or in the freezer for about six months.

      Reply
    9. Unknown

      September 05, 2015 at 2:19 pm

      Absolutely loved making this it taste awesome thanks!

      Reply
    10. Bobbi | Bobbi's Kozy Kitchen

      September 06, 2015 at 10:33 am

      I am so glad you liked it Denice! Thanks for coming back to let me know. I love hearing from everyone 🙂

      Reply
    11. Unknown

      July 21, 2016 at 12:12 am

      Hi! thank you for posting this, just one question: is there any method to make it last longer?

      Reply
    12. Bobbi | Bobbi's Kozy Kitchen

      July 21, 2016 at 10:24 am

      I usually use what I need and then freeze the rest in 1/4 or 1/2 cup size. Then you can just thaw out what you need 🙂

      Reply
    13. Your host Lynda Milina

      August 29, 2016 at 7:39 am

      I have my sun dried tomatoes in the freezer without oil... if I wanted to make your recipe, how much oil would need to add to the recipe, do you think?

      Reply
    14. Bobbi | Bobbi's Kozy Kitchen

      August 29, 2016 at 7:59 am

      I would just slowly drizzle olive oil into the food processor as you blend everything until it reaches the desired consistency.

      Reply
    15. Kim

      November 13, 2017 at 9:14 pm

      How about giving me some ideas on how you used it? thanks!

      Reply
    16. Linda

      August 10, 2019 at 8:28 am

      This pesto is amazing! The first time I used it was on a thin small pizza. It was the base. It was so delicious.

      Reply
    17. Bobbi

      August 14, 2019 at 5:31 pm

      Ooohhh what a fabulous idea!!

      Reply

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    Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to 3 amazing littles. I share my home in the beautiful PNW with my husband Kevin, and 2 furbabies, a Pyrador named Sia, and a Boxer/GSD Mix named Hawk..

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