Sun-dried tomato pesto

    20 min

    Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, olive oil and Parmesan. Fabulous with pasta, on pizza and in sandwiches.

    117 people made this

    Serves: 40 

    • 100g (4 oz) sun-dried tomatoes
    • 2 tablespoons chopped fresh basil
    • 2 tablespoons chopped fresh parsley
    • 6 cloves garlic, chopped
    • 25g (1 oz) pine nuts
    • 1/2 small red onion, chopped
    • 4 tablespoons balsamic vinegar
    • 1 tablespoon tomato purée
    • 5 tablespoons passata
    • 4 tablespoons red wine
    • 100ml (4 fl oz) olive oil
    • 50g (2 oz) grated Parmesan cheese
    • salt to taste

    Prep:20min  ›  Ready in:20min 

    1. Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender. (Skip this step if your tomatoes are packed in oil.)
    2. In a food processor or blender combine tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato purée, passata and red wine, and process until desired consistency is reached. Stir in olive oil and Parmesan cheese. Season with salt to taste.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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    Reviews in English (74)


    Amazingly good, I wish I could search for more recipes from this person!  -  30 Sep 2012


    Delicious!  -  10 Aug 2016


    my version: 4 oz sun dried tomatoes, 3/4 c fresh basil, 1/4 c fresh parsley, 1/2 small onion, 1/4 c pine nuts, 4 cloves garlic, 1 can diced tomatoes, 1 small can tomato sauce, 1/4 c red wine vinegar, 1/8 c balsamic vinegar...combine in blender and then add parmesan cheese on top. This was sooooo good!  -  26 May 2007  (Review from Allrecipes US | Canada)