Sun-Dried Tomato Pesto Recipe with Almonds is a bold Italian pesto made with sun-dried tomatoes, almonds, basil, garlic, and olive oil that comes together in minutes in the food processor and works as a quick homemade sauce, pantry-friendly recipe, and versatile spread. Simple Mediterranean ingredients create a savory sauce that can be tossed with pasta, spooned over grilled chicken, or spread onto sandwiches and crostini.
If you enjoy this recipe, try our Ravioli with Sundried Tomato Pesto, Creamy Pesto Pasta, or our Basil Arugula Pesto Recipe.
Sun-Dried Tomato Pesto Recipe at a Glance 🔎
- 🕒 Prep Time: 10 minutes
- ⏱️ Cook Time: 3-5 minutes (toasting almonds)
- 👥 Servings: About 1 cup pesto
- 🔥 Cook Method: Food Processor
- 🍽️ Cuisine (or General Category): Italian Sauce
- 👩🍳 Pair With: Pesto Caprese Sandwich, Pasta, grilled chicken, crusty bread
- ⭐ Difficulty Level: Easy
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Toasted almonds gave us the best balance of texture and flavor. Try it in a pasta sauce or use it as a sandwich spread. ~Jami
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Why We Love This Recipe
- Deep Tomato Flavor: Sun-dried tomatoes create a concentrated sweet and savory base that makes this pesto taste bold, even with simple ingredients.
- Quick Food Processor Sauce: Everything blends in minutes, making it ideal for busy weeknight cooking or last-minute entertaining.
- Balanced Texture: Toasted almonds add body and a subtle nutty sweetness that keeps the sauce creamy without feeling heavy.
- Extremely Versatile: This pesto works as a pasta sauce, sandwich spread, marinade, or appetizer dip.
Key Ingredients
Here are the main ingredients needed to make this sundried tomato almond pesto:
- Sun-Dried Tomatoes Packed In Oil: These provide the rich tomato flavor that defines pesto rosso. Drain them well so the pesto doesn't become overly oily.
- Toasted Almonds: Almonds give the pesto body and a lightly sweet nutty flavor. Toasting them first deepens the flavor and prevents a raw taste.
- Extra Virgin Olive Oil: High-quality olive oil creates the smooth texture of the pesto and ties the ingredients together.
- Fresh Basil: A handful of basil brightens the tomatoes and adds the classic herbal note associated with pesto.
- Garlic Cloves: Garlic provides a savory backbone. Two cloves give balanced flavor without overwhelming the sauce.
- Grated Parmesan Cheese (Optional): Parmesan adds umami depth and slight creaminess if you want a richer pesto.
- Lemon Juice (Optional): A small squeeze brightens the sauce and balances the richness of the olive oil.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Almonds: Pine nuts, walnuts, or cashews can replace almonds for slightly different textures and flavors.
- Parmesan Cheese: Pecorino Romano offers a sharper flavor, or omit cheese entirely for a dairy-free pesto.
- Sun-Dried Tomatoes: If using very dry tomatoes, soak them briefly in warm water before blending.
- Spicy: Add a pinch of crushed red pepper flakes for gentle heat.
- Equipment: A high-powered blender works if a food processor isn't available.
- Presentation: Spoon the pesto over grilled chicken or roasted vegetables for an elegant dinner plate.
How To Make Sun-Dried Tomato Pesto with Almonds
STEP ONE: Toast the Almonds
Heat a small dry skillet over medium heat. Add the almonds and butter and cook for about 2-3 minutes, stirring often, until they smell nutty and turn lightly golden.
Transfer them to a plate to cool for a minute before blending.
STEP TWO: Add the Base Ingredients
Place the cooled almonds, drained sun-dried tomatoes, fresh basil, and garlic cloves into a food processor.
Pulse several times until the ingredients are finely chopped and starting to combine.
STEP THREE: Stream in the Extra Virgin Olive Oil
With the processor running, slowly pour in the extra virgin olive oil. Blend until the mixture forms a thick pesto with a slightly textured consistency.
STEP FOUR: Adjust Flavor and Texture
Add the salt and black pepper, then pulse briefly to combine. Stir in Parmesan if you are using it, and add a small squeeze of lemon juice for a brighter flavor.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Drain sun-dried tomatoes well to prevent an oily pesto.
✔️ DO Toast the almonds before blending to deepen the nutty flavor.
❌ DO NOT Overblend the pesto, or it can become pasty instead of textured.
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Storage
Store sun-dried tomato pesto in an airtight container in the refrigerator for 3 to 4 days. Cover the surface with a thin layer of olive oil to keep the color fresh. The pesto can also be frozen in small portions for up to three months and thawed overnight in the refrigerator.
Sun-Dried Tomato Pesto Recipe FAQs
Sun-dried tomato pesto is made by blending sun-dried tomatoes, olive oil, nuts, garlic, and basil in a food processor until smooth. Almonds or pine nuts create body, while olive oil helps form a creamy sauce. The result is a rich red pesto often called pesto rosso that can be used for pasta, sandwiches, or grilled meats.
Sun-dried tomato pesto works as a sauce or spread. It can be tossed with pasta, spooned over grilled chicken, spread on sandwiches, or served as a dip for crusty bread. Many people also stir it into soups or mix it into roasted vegetables for extra flavor.
Yes, sun-dried tomato pesto can be made without nuts. Simply blend the tomatoes, olive oil, garlic, basil, and Parmesan while adding a little extra olive oil for body. The texture will be slightly smoother but still flavorful.
Short pasta shapes like penne, rigatoni, and fusilli work best because they hold the pesto sauce well. The thick tomato pesto also pairs nicely with spaghetti, gnocchi, or tossed with warm roasted vegetables.
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📖 Recipe
Sun-Dried Tomato Pesto Recipe with Almonds
Equipment
- Small skillet for toasting almonds
- Rubber spatula
- Storage container with lid
Ingredients
- 1 cup sun-dried tomatoes packed in oil drained
- ½ cup sliced almonds
- ½ tablespoon unsalted butter
- ½ cup extra virgin olive oil
- ½ cup fresh basil leaves
- 2 garlic cloves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional
- ¼ cup grated Parmesan cheese
- 1 to 2 teaspoons lemon juice
Instructions
- Place the almonds in a dry skillet over medium heat. Add butter and cook for 2-3 minutes, stirring often, until lightly golden and fragrant. Remove from the pan and let them cool.
- Add the toasted almonds, drained sun-dried tomatoes, basil, and garlic to a food processor. Pulse several times until everything is finely chopped.
- With the processor running, slowly drizzle in the olive oil. Continue blending until the pesto becomes smooth but still slightly textured.
- Add salt and black pepper. If using Parmesan, pulse it in now. Taste the pesto and add lemon juice if you want extra brightness. Blend briefly to combine.
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Notes
- Toast the almonds briefly in a skillet to deepen their flavor.
- Pulse the ingredients first before adding oil for better texture.
- Add lemon juice near the end to brighten the sauce naturally.
- Blend just until smooth so the pesto keeps some texture.
Jami Powell says
This pesto makes an excellent sandwich spread. We also love mixing it with heavy cream in pasta sauces.