This dish is elegant, flavorful, full of texture and will really uplift your next pasta night. Ready in under 30 minutes. You can smother this sun-dried tomatoes pesto on crispy bread, over fish, chicken or mix it into your favorite pasta for a guaranteed weeknight favorite.
I love a good traditional pesto. But this Sun dried tomato pesto is a sure way to impress the family and change things up a bit.
This blog post is sponsored by Silk Oat Yeah! Recipe and opinions are all my own.
Why Make Sun Dried Tomato Pesto?
It has a beautiful color and texture to it.
Sun Dried Tomato Pesto is 100% plant-based and kid friendly.
Sun dried tomato pesto goes great over salads, on crusty french bread, sandwiches, in pasta and more. This recipe takes about 20 minutes to whip up, so you can have a flavorful nutrient dense dish on the table quickly.
Ingredients For This Recipe.
Oat Milk. This ingredient is optional however I prefer it in here to cut out some of the oil. The oat milk helps to make things creamier. I always use the original Silk Oat Yeah! It is always the best brand to cook with and made with high quality ingredients.
Pine Nuts. Walnuts will also work in this recipe. Pine nuts will offer less of a color change in the sauce.
Olive Oil. Non bitter, light EVOO will work best.
Lemon Juice. This adds some acidity and liven up the pesto.
Roasted Red Bell Peppers. You can use the type in the jar or roast two bell peppers yourself in the oven. Skin and seed the peppers and discard extra liquid.
Basil. Fresh basil works best.
Italian Seasoning & Salt. To season up the sun-dried tomatoes pesto.
How To Make Sun Dried Tomato Pesto.
Step one. Roast your bell peppers if you are doing them yourself. Skip this part if you have jarred roasted red bell peppers. You will need two bell peppers, cook on tin foil lined cookie sheet on broil for about 15 - 20 minutes. Boil your pasta during this time as well. Once peppers are finished and blacked on the skin, take the skin, stem and seeds off and discard them. Add all the pesto ingredients to a food processor.
Step two. add a little more oat milk if you prefer the sauce to be a bit runnier. Drain pasta once it is cooked al dente. Add more salt if you prefer a saltier flavor to the sauce. Adjust accordingly.
Step three. Add all of the pesto to the pasta (if serving with pasta). Reheat a lightly over a low simmer in the pasta pot. Otherwise smother crusty french bread or top salads, meats with the pesto and enjoy!
Recipe Tips & FAQ's.
Skip the pasta or use GF pasta and you can also skip the oat milk and use oil instead.
It is! There is no cheese in the savory pesto.
It is green on salads, mixed into pastas (you can enjoy it cold over summer too!). Spread the pesto over french bread, use with sandwiches, dip veggies in it you name it!
No problem, use walnuts instead. They are just as delicious in this recipe.
Other Recipe You Might Like.
Sun Dried Tomato Pesto
Equipment
- food processor
Ingredients
- 4 -6 cups Rigatoni or preferred pasta
For The Pesto
- 1½ cup Roasted Red Peppers *
- ¼ cup olive oil
- ½ cup sun dried tomatoes *
- ⅓ cup pine nuts *
- 1½ cup fresh basil or cilantro
- ½ tsp kosher salt
- 2 garlic cloves about 1 tbsp
- 2 tbsp fresh lemon juice
- ⅓ cup Original Oat Yeah! Oat Milk optional for thinning sauce
Instructions
- Step one. Roast your bell peppers if you are doing them yourself. Skip this part if you have jarred roasted red bell peppers. You will need two bell peppers, cook on tin foil lined cookie sheet on broil for about 15 - 20 minutes. Boil your pasta during this time as well. Once peppers are finished and blacked on the skin, take the skin, stem and seeds off and discard them. Add all the pesto ingredients to a food processor.
- Step two. add a little more oat milk if you prefer the sauce to be a bit more runny. Drain pasta once it is cooked al dente. Add more salt if you prefer a saltier flavor to the sauce. Adjust accordingly.
- Step three. Add all of the pesto to the pasta (if serving with pasta). Reheat lightly over a low simmer in the pasta pot. Otherwise smother crusty french bread or top salads, meats with the pesto and enjoy!
Jackie
Okay this outweighs regular pesto in my opinion. We ate it all week long and it got better and better throughout the week. I just added a little extra olive oil to it throughout to keep the dish moist.
Annie Purt
Loved this one. It’s become a favorite.
Devon Mendez
This is delicious! How do you suggest storing it and what is the shelf life?
Bailey
Hi Devon!
I typically store mine in a small tupperware container for up to 6 days in the fridge. You can also freeze it in a ziplock for up to 2 months. Happy to hear you enjoyed it.
Kelsey Vince
Good grief that tomato pesto is amazing I made it twice in one week. I add extra oil so it spreads more.