Easy Homemade Sun-Dried Tomato Pesto

If you’re wondering what that orange stuff is in the jar, it’s the SDT-soaked olive oil that solidified after being in the fridge.

Once upon a trip to Costco, I bought a giant jar of sun-dried tomatoes on a whim. After using them off and on throughout our six years of marriage (not this exact jar, mind you) my husband finallytells me that he doesn’t like them. He doesn’t like chewing on a chunk of one, but he likes the flavor it gives the dish that they’re in.

Soooo. . .I threw a third of the jar into the food processor with some Romano cheese and pine nuts and made pesto. And because I had a big bowl of pesto, I tried to find uses for it over the next couple of weeks. Thus, Perrys’ Plate’s Sun-Dried Tomato Week was born. Every day for five days next week (starting Monday), I’ll post my SDT creations. (Gotta watch my fingers as I type that. Talking about STD is not a good topic for a food blog.)

Easy Homemade Sun-Dried Tomato Pesto


2 cups oil-packed sun-dried tomatoes, sliced thinly (I bought mine julienne)
1 cup shredded fresh Parmesan or Romano cheese (optional — leave it out to make it dairy-free)
1/3 cup toasted pine nuts
Extra-virgin olive oil, as needed


Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined. Drizzle a little oil in if it gets to thick to process.

Makes about 2 1/2 – 3 cups of pesto.

Nat’s Notes:
1. I thought the tomatoes did a great job of providing flavor, but feel free to add garlic and fresh herbs as you see fit.
2. To toast pine nuts, place them in a dry skillet over medium heat and toast them for 4-5 minutes or until they become fragrant and turn golden brown.

from Perry’s Plate