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.
Join my newsletter and never miss a recipe!
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
These are the ingredients necessary to make Sun-Dried Tomato Pesto.
- 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.
Storage
- 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.
- 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.
FAQ about Sun-Dried Tomato 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.
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.
Get creative! Use it as a pizza sauce, mix it into soups, or toss it with roasted vegetables. The possibilities are endless.
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
Sun-Dried Tomato Pesto
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
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
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Katie
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!
Bobbi | Bobbi's Kozy Kitchen
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?
Katie
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!
Bobbi | Bobbi's Kozy Kitchen
Awesome!! I am so glad everyone loved it!! Thanks so much for letting me know 🙂
Aunt Bets
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?
Bobbi | Bobbi's Kozy Kitchen
The parmesan cheese will add some salt so if you eliminate it I would just taste at the end and add salt as needed.
Meghan
About how long would this last in the fridge?
Bobbi | Bobbi's Kozy Kitchen
Store the pesto in an airtight container in the refrigerator for about a week, or in the freezer for about six months.
Unknown
Absolutely loved making this it taste awesome thanks!
Bobbi | Bobbi's Kozy Kitchen
I am so glad you liked it Denice! Thanks for coming back to let me know. I love hearing from everyone 🙂
Unknown
Hi! thank you for posting this, just one question: is there any method to make it last longer?
Bobbi | Bobbi's Kozy Kitchen
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 🙂
Your host Lynda Milina
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?
Bobbi | Bobbi's Kozy Kitchen
I would just slowly drizzle olive oil into the food processor as you blend everything until it reaches the desired consistency.
Kim
How about giving me some ideas on how you used it? thanks!
Linda
This pesto is amazing! The first time I used it was on a thin small pizza. It was the base. It was so delicious.
Bobbi
Ooohhh what a fabulous idea!!