Homemade Sun-Dried Tomato Pesto-The Almond Eater (2024)

By Erin · November 16, 2018 · Updated June 18, 2020 · 30 Comments

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The only thing better than regular sun-dried tomato pesto is homemade sun-dried tomato pesto! It's made with 6 ingredients and is ready in 5 minutes, and all you need is a food processor.

Let's all agree from here on out that pesto makes everything better. As much as I love traditional or even kale pesto, sun-dried tomato pesto is my true love language. If I have to choose between basil or sun-dried tomatoes, the tomatoes will always win.

I wish I could remember the first time I tried sun-dried tomatoes, but alas, I cannot. What I do know is that I was immediately hooked because I have plenty of tomato-based recipes on this site. The best part about pesto is that it makes a lot of servings and can be used in a variety of ways (see the end of this post!).

Why you'll love this sun-dried tomato pesto

It uses the oil from the jar of sun-dried tomatoes, aka sun-dried tomato oil, instead of olive oil for extra flavor
Cashews are used as a base to help thicken it up
It uses canned diced tomatoes to create a sun-dried tomato pesto sauce with actual tomatoes

Ingredient notes:

Sun-dried tomatoes - preferably in a jar. This recipe uses both the sun-dried tomatoes, and the oil that's in the jar. If you can't find them in a jar, use olive oil in place of the sun-dried tomato oil.

Cashews - raw, unsalted

Diced tomatoes - I almost always recommend fire-roasted, but in this recipe, plain canned diced tomatoes are best

How to make pesto

Step 1: Place all ingredients EXCEPT the oil into your food processor, then pulse for 20 seconds.

Step 2: With the processor still running, pour the oil through the top and keep pulsing until the pesto is smooth. Note: You may have to turn the processor off and scrape down the sides 1-2 times. If mixture is still stuck, add 1-2 tablespoons of water.

Tips and FAQs

Use raw cashews: For most recipes, you're going to want to opt for raw cashews instead of salted to eliminate unnecessary salt.
Use fresh basil: Fresh basil is a must for pesto!
Regular diced tomatoes are best: This is one of the only times I'll recommend using regular canned diced tomatoes over fire roasted ones. Normally, I'm all about the fire roasted, but they're not necessary for this pesto and may make the pesto spicy, which isn't what we're going for
Cheese is optional: If you consume cheese, I recommend adding it because I think it gives the pesto a little extra flavor. However, if you want to keep this dairy free, simply omit the cheese.

What can I use this pesto for?

Honestly? Anything and everything, including but not limited to: pasta, pizza, toast, in a salad in place of or in addition to salad dressing, in a grain bowl, as a sandwich spread, with roasted veggies, etc. Seriously, the possibilities are endless!

More sun-dried tomato recipes

Sun-Dried Tomato Frittata
Sun-Dried Tomato Salmon Skillet
Sun-Dried Tomato Pesto Pasta

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Homemade Sun-Dried Tomato Pesto

Delicious homemade sun-dried tomato pesto that's made with 6 ingredients and ready in 5 minutes. All you need is a food processor and you'll have yourself the BEST pesto recipe.

4.72 from 7 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 8

Author: Erin

Ingredients

7 oz. sun-dried tomatoes
½ cup canned diced tomatoes
¼ cup raw cashews
12 basil leaves
¼ cup sun-dried tomato oil from jar
¼ teaspoon salt
2 tablespoon parmesan cheese shredded, optional
1 tablespoon water optional

US Customary - Metric

Instructions

Place sun-dried tomatoes, diced tomatoes, cashews, basil, salt, and parmesan (if using it) in your food processor and pulse for 20 seconds.
With the food processor still running, pour the sun-dried tomato oil (which you get rom the jar of sun-dried tomatoes) through the top and continue pulsing until the mixture is smooth. If you don't have sun-dried tomato oil, use olive oil. If mixture is stuck, add 1 tablespoon water and/or stop it and scrape down the sides and try again.
Enjoy!

Notes

-Store in the refrigerator for up to 3 weeks

-If you buy sun-dried tomatoes that do not come in oil, simply use olive oil instead

-Always use raw cashews, not salted

Nutrition

Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!

UPDATE NOTE: This post was originally published in 2016. It was updated with new text in June 2020.

About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

Allie says
November 08, 2021 at 11:58 am
We have a cashew allergy in our house. Can I substitute something else?
Reply
- Erin says
  November 08, 2021 at 1:17 pm
  I'd try pine nuts instead!
  Reply
Fred Johnson says
April 01, 2021 at 11:38 am
How much of the weight of the 8.5 oz jar of sun-dried tomatoes is the weight of the oil? Apparently the recipe expects you to use 7 oz of the 8.5 oz in the jar of sun-dried tomatoes in oil. Or do you mean that the sun-dried tomatoes that are fully drained of oil weighs 7 oz? That cannot be true. How do you translate this recipe by weight using the California Sun Dry tomatoes that are not in oil?
Reply
- Erin says
  April 01, 2021 at 11:50 am
  Hi! I'm not sure I understand the question? I used a 7 oz. jar of sun-dried tomatoes in oil -- I took out the tomatoes and used all of them, then also used 1/4 cup of the oil from the jar. If you're using sun-dried tomatoes NOT in oil, you'll want to use 1 bag (even if it's less than 7 oz.. California Sun Dry makes 3 oz. bags of dried sun-dried tomatoes) along with 1/4 cup olive oil.
  Reply
Meemz says
October 30, 2018 at 5:45 am

I just made this and it tastes really good. I used the oil from the jar of the sundried tomatoes. Thanks for the recipe.
Reply
- Erin says
  October 30, 2018 at 9:24 am
  Woohoo--thanks for the comment! 🙂
  Reply
Dennie says
December 18, 2016 at 12:54 am
Hi Erin,
Are you using dried sun dried tomatoes or ones that are all ready marinated in oil.
I never buy the ones in the jar as I marinate them myself with herbs, and Parker Sean and lots of garlic.
Reply
- Erin says
  December 19, 2016 at 6:37 am
  I used sun dried tomatoes marinated in oil--the ones that come in a jar--but I don't use any of the oil in this recipe, just the tomatoes themselves, SO you can absolutely use your own tomatoes if you wish (they sound amazing!).
  Reply
Dana says
September 29, 2016 at 11:04 am
Quick question!! Do we use the oils in the jar off sundried tomatoes? I ask because there's also a 1/4 of olive oil! Thank you!
Dana
Reply
See Also
Homemade Italian Breadcrumbs
Dana says
September 25, 2016 at 5:17 pm
Would you recommend using raw cashews or dry roasted and unsalted? Also, how long can this last in the fridge?
Thank you!!!
Reply
- Erin says
  September 26, 2016 at 11:14 am
  Hi Dana--great question! I'd recommend using raw cashews if possible, and it can last awhile in the fridge. I kept mine in a mason jar in the fridge for a month one time and it was still good!
  Reply
  - Dana says
    September 27, 2016 at 4:04 pm
    
    Awesome! Thank you so much!
Beverley @ sweaty&fit says
November 17, 2015 at 2:25 pm
oooo this would be perfect for a sauce for homemade pizzas! basil + sundried tomatoes are soo good together
Reply
- Erin says
  November 18, 2015 at 8:20 pm
  So true!! Perhaps I'll try that next... 😀
  Reply
Dani @ Dani California Cooks says
November 17, 2015 at 11:08 am
I pinned this immediately!! It looks so creamy, and I love that it is dairy free!
Reply
- Erin says
  November 18, 2015 at 8:20 pm
  Thanks Dani!
  Reply
Sarah @ Making Thyme for Health says
November 17, 2015 at 12:44 am
Sorry to hear about the cookie fail but at least you have the right attitude on sticking with it! I get frustrated really easy with fails, especially desserts.
I'm also a huge fan of sundried tomato pesto! I love using it on pizza, it's so good. Your version looks super creamy from the cashews. Perfect for a pasta sauce!
Reply
Jen @ Chase the Red Grape says
November 16, 2015 at 10:07 pm
I love pesto - my favourite is made with basil, walnuts, olive oil and salt and pepper - simple but so good!
Reply
Lisa @ Healthy Nibbles & Bits says
November 16, 2015 at 1:50 pm
Oh my gosh, I LOVE sun-dried tomato pestos!! Perfect in pastas, on pizzas...I love that you added some cashews in this version to make it extra creamy!
Reply
- Erin says
  November 18, 2015 at 8:19 pm
  Thanks Lisa! And yes it just makes everything better!
  Reply
Ashley @ Fit Mitten Kitchen says
November 16, 2015 at 10:56 am
Pesto in ANY form I think I am pretty much on board with. I was obsessed with pesto on any sandwich in college. If a menu had something with pesto in the description, I was done. Kind of like how I am with avocado or goat cheese now... 🙂
Reply
- Erin says
  November 18, 2015 at 8:18 pm
  I was the same way in college! Pesto always always always.
  Reply
Rebecca @ Strength and Sunshine says
November 16, 2015 at 10:48 am
Mmmmm so smokey and perfect! I am all about making my own condiments! But always and forever..ketchup will reign king....always.
Reply
Emilie @ Emilie Eats says
November 16, 2015 at 10:43 am
I'm picky about tomatoes (raw) but sun-dried tomatoes are the shizzzzz. And then pesto? It's just...I NEED this now!
Reply
Annie says
November 16, 2015 at 9:18 am

Yes please!! I love to spread hummus on wraps or sandwiches, it adds so much flavor!
Reply
lindsay says
November 16, 2015 at 9:02 am
girrrrrllll! you speaka my language! pesto, sun dried tomato, and low key weekend. haha. NEED!
Reply
Julia says
November 16, 2015 at 7:57 am
Low key weekends//productive are the best - glad you and Miguel got stuff done around the apt and had time to relax! I'm always up for anything and everything pesto and am basically obsessed with sun-dried tomatoes, so this sauce looks sooooo good to me! I'd probably just spoon-feed it to myself before it saw the likes of food, ha! I must make this ASAP!
Reply
- Erin says
  November 18, 2015 at 8:16 pm
  Glad you're equally obsessed--sun-dried tomatoes are just the best!
  Reply
Rachel @ athletic avocado says
November 16, 2015 at 7:19 am
I think I could eat this by the spoonful!! Now I have no reason to buy the canned variety!
Reply
- Erin says
  November 18, 2015 at 8:15 pm
  I may or may not have eaten a few spoonfuls by themselves.... 😀 No shame!
  Reply