Sundried Tomato Pesto with Basil and Cashews
Sundried tomato pesto is a rich, flavorful sauce that comes together in just minutes with a handful of simple ingredients. Made with sundried tomatoes packed in oil, fresh basil, lemon, and cashews, this easy pesto recipe has a bold savory flavor with just enough brightness from the lemon and a peppery bite from the basil. It’s thick enough to spread on sandwiches and flatbreads but can also be thinned with a little pasta water to create a simple sauce for pasta.
If you know me in real life, you know I always have a jar of sundried tomatoes packed in olive oil in my pantry. They’re one of my favorite ingredients because they add so much flavor with almost no effort. Every summer, I end up with more basil than I know what to do with, and after a while I start craving something other than traditional pesto. The first time I made this sundried tomato pesto, it immediately earned a spot in my regular rotation. Along with my roasted red pepper pesto, it’s one of the pesto recipes I make most often because it’s easy, versatile, and packed with flavor.
If you’re wondering what to do with this sundried tomato pesto, try tossing it with pasta, spooning it over salmon, or using it to add flavor to an easy skillet dinner. My sundried tomato pesto pasta is a great place to start, but it’s also delicious in pesto shrimp pasta, pesto chicken skillet, and pesto crusted salmon.
Ingredient Spotlight
- Sundried Tomatoes Packed in Oil – For the best flavor and texture, use sundried tomatoes packed in oil. They blend easily into a smooth pesto and have a rich, savory flavor that makes this recipe so delicious.
- Fresh Basil – Fresh basil is essential for pesto. It adds the bright, peppery flavor that balances the richness of the sundried tomatoes. Dried basil won’t provide the same flavor or texture.
- Cashews – Cashews help create a creamy, luscious pesto without any dairy. They add richness and body to the sauce while keeping the recipe simple and dairy free.
How to make
Start by adding an whole jar of sundried tomatoes, fresh basil, lemon juice, salt and garlic powder. Blend to break down the basil and sundried tomatoes (about 20-30 seconds). Add the cashews and blend again 1-2 minutes to combine. Add about 1/4 cup of water and blend again, this should bring the mixture together. Add more water if needed.
Tips for success
- If using dry-packed sundried tomatoes, soak them in hot water for 15 to 20 minutes before blending.
- For a thinner pesto sauce, add a little extra water or pasta water.
- If you’re not dairy free, add a few tablespoons of grated Parmesan cheese for an even richer flavor.
- This pesto thickens slightly as it sits, making it great for spreading on sandwiches and wraps.
5 Minute Sundried Tomato Pesto (Dairy Free)
Ingredients
- 1 cup sun dried tomatoes in oil - or one 8.5 oz container
- 1 cup basil
- 1 lemon juiced
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/4 cup cashews
- 1/3 cup water - as needed
Instructions
- Pour one jar (1 cup) sun dried tomatoes in olive oil into the food processor. Add the lemon juice, basil, salt and garlic powder.1 cup sun dried tomatoes in oil, 1 cup basil, 1 lemon juiced, 1 teaspoon sea salt, 1 teaspoon garlic powder
- Process on high about 45 seconds until well incorporated.
- Add the cashews to the food processor with the sun dried tomato mixtures. Process on high about 1 minute until the cashews are fully incorporated and no longer easy to see.1/4 cup cashews
- Add up to 1/4 cup of water to this mixture in the food processor and process on high until well combined and the pesto is thick but more easy to spread. Add more water as needed.1/3 cup water
Equipment
- food processor or high speed blender
Recipe Notes
- Use sundried tomatoes packed in oil for the best texture and flavor.
- Fresh basil is required for this recipe. Dried basil will not work.
- Add water as needed to help the pesto blend smoothly.
Nutrition Information
My Favorite Ways to Use Sundried Tomato Pesto
This sundried tomato pesto is incredibly versatile and can be used anywhere you’d normally use traditional pesto. My favorite way to enjoy it is spread onto a veggie sandwich with good crusty bread, where the rich, savory flavor really shines.
It’s also delicious tossed with pasta, spread on flatbreads or pizza, or added to grain bowls with grilled summer vegetables. Because it’s a thicker pesto, it works especially well as a spread, but you can always thin it with a little water or pasta water when you want more of a sauce.
Common questions
Can I use dry-packed sundried tomatoes?
Yes. Rehydrate them in hot water for 15 to 20 minutes before blending. You’ll likely need a little extra water to help the pesto come together.
Can I add Parmesan cheese?
Yes. If you’re not dairy free, add ¼ to ½ cup grated Parmesan cheese for a more traditional pesto flavor.
Can I freeze sundried tomato pesto?
Yes. Freeze in an airtight container or ice cube tray for up to 3 months. Thaw in the refrigerator before using.
