If you love the tangy intensity of sun-dried tomato pesto but there are nut allergies in your world, this nut-free sun-dried tomato pesto is going to become a go-to condiment in your home. It’s just dried tomatoes, basil, garlic, olive oil, a splash of lemon juice, and a pinch of salt. No fuss, no nuts in sight. Bright, savory, and quick to make, it’s perfect used in vinaigrettes, smeared on crostini, stirred into soups, whenever you want a pop of rich, savory flavor. And of course, toss it with hot pasta (pasta con pesto rosso; directions below!) for a quick weeknight dinner.

The pesto lasts for at least a week in the fridge (I’ve kept it for 2 weeks), so you can play with it for days to come. It’s quite thick, and you can also loosen it up with additional extra-virgin olive oil if desired.

This pesto adds an amazing depth of flavor to any dish! Try adding it to a Jalapeño Popper Grilled Cheese Sandwich, spoon a bit over grilled chicken thighs, add a bit to Italian Salad Dressing, or stir some into a basic tomato pasta sauce. Also, think about spreading it on pizza dough before adding cheese and baking it.

Ingredients

• Sun-dried tomatoes packed in oil – See below for more notes on the best sun-dried tomatoes for this recipe.
• Fresh basil leaves – Even though this isn’t a basil-based pesto, a little basil adds that wonderful summery flavor and little speckles of green.
• Garlic – Adds some heat and is an integral part of most pestos.
• Salt and black pepper – Use the recommended amounts as guidelines, then taste and adjust as desired.

• Red pepper flakes – For a bit more heat, you can add more if you like or skip them if you want a milder pesto.
• Parmesan cheese – Don’t use the stuff in a can! Pre-shredded is fine, but the best flavor comes when you grate it yourself. And, if you want a vegan pesto, choose dairy-free Parmesan (watch the ingredients if nut allergies are a concern).
• Extra-virgin olive oil – Use the best olive oil you have on hand since the pesto isn’t cooked, and the flavor of the oil will definitely come through.

How to Make Nut-Free Sun-Dried Tomato Pesto

If you have a mortar and pestle and want to make pesto the old-fashioned way, you can use that instead of a food processor.

1. Make the tomato paste: Place the sun-dried tomatoes, basil, and garlic in a food processor and pulse. Add the salt and pepper, 1/3 cup olive oil, and puree until it forms a paste.
2. Finish the pesto: Add the Parmesan and the rest of the olive oil, then blend until it gets to a fairly smooth consistency.

Sun-Dried Tomato Pesto Pasta (Pasta Con Pesto Rosso

To use the pesto with pasta, cook 1 pound of pasta (any kind, from skinny spaghetti to chunky rigatoni) according to the package directions. Remove 1 cup of the pasta cooking water just before draining the pasta.

Start by tossing the drained pasta with half the sun-dried tomato pesto and 1/2 cup of the reserved pasta water. Add a couple of tablespoons of olive oil. Toss, adding more pesto, cooking water and/or oil as needed to make the pasta nice and saucy. Sprinkle with more Parmesan to serve if desired.

Best Sun-Dried Tomatoes for Pesto

The texture of sun-dried tomatoes can vary a lot. For this pesto recipe, I like to use sun-dried tomatoes packed in oil, which are generally much more pliable than the ones that are just sold dried, loose, or in bags.

If you use dried tomatoes that aren’t packed in oil, try to get ones with a nice, soft, and chewy texture. If your tomatoes are on the harder side, you can soften them by putting them in a bowl and pouring over very hot water. Let sit at room temperature for at least an hour (optimally two hours). Drain and use in the recipe. You may want to add another tablespoon or two of oil to the pesto to make up for the oil that would have been added with oil-packed sun-dried tomatoes. 

The oil used to store bottled sun-dried tomatoes may not be of very high quality, which is why I like to drain the sun-dried tomatoes and then add my own fresh olive oil. But taste the oil in the jar — if it seems fresh and has good flavor, then you can use that, and just add olive oil to make up the 1/2 cup called for. 

Variations

This sun-dried pesto recipe is vegetarian by nature, and it can also be vegan if you use vegan Parmesan cheese.

You can add some of the following to the sundried tomato pesto for different versions:

• Roasted red peppers
• Jarred pimentos
• Chopped Calabrian peppers
• Capers
• Anchovies
• Pine nuts, walnuts, or almonds (obviously no longer a nut-free recipe; almonds are a classic addition for Italian pesto rosso)

Storage

Store sundried tomato pesto in an airtight container for up to a week in the fridge.

What to Make With Sun-Dried Tomato Pesto

How to Make Quesadillas

The Best Grilled Cheese Sandwich

Caramelized Onion and Spinach Crostini

More Nut-Free Pesto Recipes

• Nut-Free Basil Pesto
• The Spinach Parsley Pesto is a nice change of pace from the classic basil pesto.
• Use pepitas to create a flavorful Pumpkin Seed Pesto.
• If you love this green, then you’ll love Kale Pesto.