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  • Writer's picture Sophie Jobin

Homemade: Sun-Dried Tomato Pesto

Updated: Jul 30, 2022

Now this pesto takes the cake. Sun-dried tomatoes are packed full of flavour, and this is the time of year to put it in your pesto. You'll really impress your friends and family with this one.

Depending on how your sun-dried tomatoes were stored, dry or in oil, the dry ones take an extra step to rehydrate before using.


Rehydrating Sun-Dried Tomatoes

Before we cook with sun-dried tomatoes, unless placed in oil, we must first rehydrate them.

  1. Rinse them under water to get rid of excess salt.

  2. Place them in a pot with just enough water to cover them.

  3. Cook on high until they begin to boil, once boiling turn off heat.

  4. Let step until they have cooled down and fully rehydrated.

  5. Drain water and add 1/2 cup of extra virgin olive oil.

Sun-Dried Tomatoes packed in oil

Being packed in oil allows them to used right away!

If you didn't want the excess oil, pat them dry. In this recipe, however we will be using the oil.

What is Pesto?

Now if you aren't familiar with it, Pesto is a kind of uncooked sauce originally from Italy. Traditionally made with:

  • Basil

  • Salt

  • Crushed garlic

  • Pine Nuts

  • Extra-virgin Olive Oil

  • Certain kinds of cheese such as Parmesan

Side-note: It was also traditionally all chopped by hand and never blended. Oh how times have changed.

How to Store?

If you want to use it later in week.

  • Store in an airtight container in your refrigerator for up to a week.

If you want to portion it out for later use.

  • Freeze in an ice-cube tray and place frozen cubes in a freezer bag for up to 6 months.

If you want to save it for a rainy day.

  • Place pesto into small jars or plastic containers for up to 9-12 months.


Sun Dried Tomato Pesto

Prep time: 5 mins Cook time: 5 mins Yield: 1 cup


  • 3/4 cups Sun Dried Tomatoes in olive oil

  • 1/4 cup Balsamic Vinegar (optional)

  • 1/2 cup of Fresh Basil, packed

  • 1 Garlic Cloves, minced

  • 1/2 cup of Fresh Parmesan cheese, grated

  • Season with Salt and Pepper


  1. In a food processor add: sun dried tomatoes with olive oil, balsamic vinegar, basil, garlic cloves, salt and pepper, pulse till consistency is achieved. It's not smooth, slightly grainy, but well mixed.

  2. Add in parmesan cheese, and pulse again until consistent.

  3. Place in clean mason jars and store as needed.

If you make this recipe, I'd love to see it! Tag #jobinkitchengarden on Instagram.

Sundried Tomato Pesto - Jobin Kitchen Ga
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