Sun-Dried Tomato Pesto: A Vibrant and Savory Pasta Sauce

A creamy, tangy condiment that elevates pastas, sandwiches, and grilled dishes.

By Medha deb

Created on Sep 17, 2025

A creamy, tangy condiment that elevates pastas, sandwiches, and grilled dishes.

Sun-Dried Tomato Pesto: A Burst of Mediterranean Flavor

This sun-dried tomato pesto recipe offers a bold, savory twist on classic basil pesto, transforming humble pantry ingredients into a vibrant pasta sauce in under 30 minutes. Featuring richly flavored sun-dried tomatoes, toasted walnuts, parmesan, and a hint of lemon, this versatile condiment brings a taste of southern Italy right to your kitchen table.

What Is Sun-Dried Tomato Pesto?

Traditional pesto, or pesto alla Genovese, is made with basil, garlic, pine nuts, parmesan, and olive oil. Sun-dried tomato pesto swaps most of the basil for sweet-tart sun-dried tomatoes, resulting in a thicker, more robust sauce that’s both earthy and tangy. The concentrated tomatoes blend with nuts, cheese, and olive oil to create a spreadable, spoonable, and totally craveable topping for pasta, bread, grilled chicken, and more.

Why You’ll Love This Recipe

Quick & Easy: The entire dish comes together in about 25 minutes.
Packed with Flavor: Sun-dried tomatoes add intense umami and sweetness.
Versatile: Use the pesto for pasta, sandwiches, meats, vegetables, or as a dip.
Customizable: Swap in other nuts or add fresh herbs as desired.

Key Ingredients for Sun-Dried Tomato Pesto

Ingredient	Purpose	Notes
Sun-dried tomatoes in oil	Base flavor, tangy-sweet depth	Oil-packed for extra richness
Walnuts	Nutty, creamy texture	Can substitute pine nuts or almonds
Parmesan cheese	Umami, salty finish	Grated for best blending
Olive oil	Smooths & emulsifies	Use extra-virgin for best flavor
Garlic	Savory, aromatic punch	Fresh cloves recommended
Lemon juice & zest	Brightness, balanced acidity	Fresh lemon for vibrant flavor
Fresh basil	Herbal note, garnish	Optional, but enhances freshness
Ricotta cheese (optional)	Creamy topping	Softens & enriches the finished dish

Ingredients

1 1/2 teaspoons kosher salt (plus more for pasta water)
10 ounces penne pasta
1 tablespoon olive oil (plus more as needed)
1 (8-ounce) jar sun-dried tomatoes in oil
1/2 cup walnuts
1/4 cup grated parmesan cheese
2 garlic cloves
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
3/4 cup whole milk ricotta cheese (optional, see below)
3 tablespoons chopped fresh basil, plus more for garnish (optional)

Directions

Cook the pasta:
Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy cooking water. Drain the pasta and return it to the pot; toss with a drizzle of olive oil to prevent sticking.
Make the pesto:
In a food processor, combine the sun-dried tomatoes (with their oil), walnuts, parmesan cheese, garlic, lemon juice, and 1 teaspoon of salt. Pulse until the mixture is uniform but still slightly coarse, scraping down the sides of the bowl as needed. If the pesto is very thick, add a bit more olive oil and pulse again.
Prepare ricotta topping (optional):
In a bowl, mix together the ricotta cheese, chopped basil, lemon zest, and remaining 1/2 teaspoon salt until blended and creamy.
Dress the pasta:
Spoon the sun-dried tomato pesto over the hot pasta. Toss until all the noodles are evenly coated. Splash in reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
Serve:
Top each serving with dollops of the ricotta mixture and an extra shower of fresh basil. Serve immediately for best texture and flavor.

Expert Tips for the Best Sun-Dried Tomato Pesto

Oil-packed vs. Dry: Oil-packed sun-dried tomatoes make a richer, smoother pesto. If using dry-packed tomatoes, soak in warm water and add extra olive oil.
Don’t Skip the Pasta Water: The starchy water creates an irresistibly silky sauce texture.
Go Fresh: Use fresh garlic, real lemon, and freshly grated parmesan for maximum flavor.
Make Ahead: The pesto can be made 2–3 days ahead and kept refrigerated. Let it come to room temperature and thin with pasta water or olive oil before using.
Try Variations: Swap walnuts for pine nuts, almonds, or cashews. Boost heat with a pinch of crushed red pepper.

Serving Suggestions

This sun-dried tomato pesto sauce pairs beautifully with:

Classic penne or rigatoni
Gnocchi
Grilled chicken or shrimp
Spread on crostini or sandwiches
Tossed with roasted vegetables
Layered in lasagna or baked pasta casseroles

Frequently Asked Questions (FAQs)

Can I freeze sun-dried tomato pesto?

Yes! Transfer the pesto to an airtight container. Freeze for up to 3 months. Thaw overnight in the refrigerator and stir well before using.

Can I substitute other nuts for walnuts?

Absolutely. Pine nuts, almonds, pecans, or cashews all work well. Toast briefly in a dry skillet for extra flavor before blending.

Is the ricotta topping necessary?

No—the ricotta and basil topping is optional. The dish is deliciously creamy on its own, but the extra topping adds richness and a vibrant contrast.

What’s the best pasta shape for this pesto?

Penne and rigatoni are especially good, as their tube shapes hold plenty of sauce. Fusilli and farfalle also work well for lots of flavor in each bite.

How long will leftover pesto pasta keep?

Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with a splash of water or olive oil to revive the sauce.

Creative Ways to Use Sun-Dried Tomato Pesto

Bruschetta: Spread on toasted baguette slices, topped with goat cheese and chopped herbs.
Pizza base: Slather on pizza dough as a sauce beneath mozzarella and your favorite toppings.
Grain bowls: Stir into quinoa, farro, or brown rice for a Mediterranean-inspired lunch.
Eggs: Dollop onto scrambled eggs or an omelet for a brunch upgrade.

Nutrition and Dietary Information

Approximate values per serving (excluding ricotta):

Calories: 420
Protein: 13g
Fat: 20g
Carbohydrate: 49g
Fiber: 4g
Sodium: 640mg

Pesto is naturally vegetarian (with vegetarian parmesan if desired) and can be made gluten-free with gluten-free pasta. For vegan, use vegan cheese or simply omit parmesan and ricotta, blending in extra nuts for creaminess.

Meatball Casserole: A crowd-pleaser layered with meatballs, pasta, and cheesy sauce.
Cowboy Spaghetti: Hearty, meaty, and perfect for weeknight dinners.
Shrimp Pesto Pasta with Asparagus: A springtime twist on classic pesto.
Sheet Pan Gnocchi: Quick, easy, and endlessly adaptable.
Creative Ways to Use Sun-Dried Tomatoes: Add to salads, sandwiches, and stews to brighten flavor profiles.

Sun-Dried Tomato Pesto in the Mediterranean Kitchen

Sun-dried tomatoes are a staple in southern Italian cuisine, prized for their intensely concentrated flavor. Pesto made with sun-dried tomatoes originated as a creative adaptation, especially in the arid regions where basil may be limited but tomatoes are abundant. This pestos’ versatility makes it a valuable addition to any home cook’s repertoire, whether you’re dressing pasta, layering it into casseroles, or simply spooning it onto warm, crusty bread.

Final Thoughts: Make It Your Own

The beauty of this sun-dried tomato pesto is its flexibility. With just a few pantry staples, you can craft a sauce bursting with flavor and character. Feel free to experiment with different nuts, cheeses, or herbs, and don’t hesitate to use it beyond pasta—think sandwiches, grilled meats, or roasted vegetables. The Mediterranean spirit of simplicity and bold flavor is right at your fingertips, any night of the week.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb