Sun-dried tomatoes pesto

Sun-dried tomatoes pesto



  1. If you are using dry sun-dried tomatoes, put them in warm water for 5 minutes before using. Discard the water and put the tomatoes in the food processor.
  2. If you are using oil-preserved sun-dried tomatoes, discard the preserving oil, and put the tomatoes in the food processor.
  3. Add parsley, basil, sunflower seeds, grated cheese, olive oil, lemon juice and zest, and blend for about 1 minute, or until a thick paste is formed.
  4. Check for salt, before adding any, since sun-dried tomatoes are quite salty themselves.
  5. Season with pepper and chili flakes at the end.
  6. Divide it in portions and freeze for future use.

I usually use 1 tbsp pesto and 2-3 tbsp pasta water, for one bowl of pasta, but this depends on your taste.


1 cup =  1 standard cup 240 ml

Recipe by Mandarina at