Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

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I forget the brand name, but there was this sun-dried tomato pesto that David and I used to get to go along with our wine and cheese platters that were out of this world good. We are not that fond of the green pesto, but we both adore sun-dried tomatoes and really liked it used in pesto.

I had been toying with the idea of coming up with my version to see if I could figure out a concoction on my own that would taste like that sun-dried tomato pesto we used to get. I also had some pine nuts that were about to expire sitting in the spice drawer. I decided to take the plunge and see if I could make a sun-dried tomato pesto.

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine, and parmesan cheese. It’s perfect for a light Hors d’oeuvre or a snack with crackers. 

Here’s how I made it:

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine and parmesan cheese. It's perfect for light Hors d'oeuvres! | TheMountainKitchen.com

Heat ¼ cup of the olive oil in a small sauté pan. Add in garlic and allow it to permeate the oil, but do not brown or burn; about 30 seconds to 1 minute.

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine and parmesan cheese. It's perfect for light Hors d'oeuvres! | TheMountainKitchen.com

Place the sun-dried tomatoes into a small bowl and pour the garlic and olive through a sieve into the bowl of tomatoes. Allow the oil to cool completely.

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine and parmesan cheese. It's perfect for light Hors d'oeuvres! | TheMountainKitchen.com

In a food processor or blender, drop in the basil, pine nuts, shallot, wine, puree and cooled sun-dried tomatoes. Pulse a few times to chop up.

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine and parmesan cheese. It's perfect for light Hors d'oeuvres! | TheMountainKitchen.com

Add in the parmesan a pulse a couple more times.

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine and parmesan cheese. It's perfect for light Hors d'oeuvres! | TheMountainKitchen.com

Turn on the food processor or blender is running, slowly add drizzle in the ¼ cup of olive oil. Season with salt and pepper, to taste.

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine and parmesan cheese. It's perfect for light Hors d'oeuvres! | TheMountainKitchen.com

I used garlic infused oil instead of raw garlic (you know my relationship with garlic). Feel free to use the whole cloves if you want. Sun-dried tomato pesto is just as versatile as the green pesto. It can be used as a spread to go along with wine and cheese, topping for a sandwich, incorporated with pasta. The possibilities are endless.

Sun-Dried Tomato Pesto

This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine, and parmesan cheese. It's perfect for a light Hors d'oeuvre!
Course Appetizer, Snack
Cuisine American, Italian
Keyword Pesto, Sun-Dried Tomatoes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8
Calories 232kcal

Ingredients

  • ½ cup extra virgin olive oil divided
  • 2 cloves garlic smashed
  • 4 ounces sun-dried tomatoes In olive oil, drained or (dry) julienne cut
  • 2 tablespoons fresh basil
  • ¼ cup pine nuts
  • 1 shallot quartered
  • ¼ cup red wine
  • 10 ounces tomato puree
  • ½ cup parmesan cheese grated

Instructions

  • Heat ¼ cup of the olive oil in a small sauté pan. Add in garlic and allow it to permeate the oil, but do not brown or burn; about 1 to 2 minutes.
  • Place the sun-dried tomatoes into a small bowl and pour the garlic and olive through a sieve into the bowl of tomatoes. Allow the oil to cool completely.
  • In a food processor or blender, drop in the basil, pine nuts, shallot, wine, puree and cooled sun-dried tomatoes. Pulse a few times to chop up.
  • Add in the parmesan a pulse a couple more times.
  • Turn on the food processor or blender is running, slowly add drizzle in the ¼ cup of olive oil. Season with salt and pepper to taste. 
  • Serve with crackers or bread.

Nutrition

Calories: 232kcal | Carbohydrates: 12g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 146mg | Potassium: 692mg | Fiber: 2g | Sugar: 7g | Vitamin A: 380IU | Vitamin C: 9.8mg | Calcium: 97mg | Iron: 2.4mg
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