This Sun Dried Tomato Pesto Pasta is a 30-minute, pantry-ingredient, dinner gem! It’s a bold, fresh, and flavor-packed dinner. Perfect for busy nights, but also for impressing guests. And it’s yummy as a cold pasta lunch the next day!
If you’re looking to switch up your usual pasta night with something bold, fresh, and incredibly flavorful, this Sun Dried Tomato Pesto Pasta is a must-try. Instead of a traditional basil pesto, this version blends sweet, tangy sun dried tomatoes with fresh basil, garlic, pine nuts, lemon juice, olive oil, and Parmesan cheese. The result is a rich, vibrant pesto that’s slightly sweet, a little zesty, and packed with deep, savory flavor. It clings beautifully to pasta, coating every bite with a silky, herby, and slightly creamy texture.
What makes this recipe perfect for busy families is how quickly it comes together with just a handful of simple ingredients. The pesto comes together in minutes in a food processor, there’s no cooking for the sauce, and somehow it still tastes like you put in way more effort than you actually did. It’s the kind of meal that works just as well for a busy Tuesday as it does when you have people over — and everyone will ask for the recipe.
Whether you serve it as a quick weeknight dinner or a simple dish for entertaining, this Sun Dried Tomato Pesto Pasta is always a crowd-pleaser.
Do you meal plan your dinners? Using Theme-Night Dinners make it so easy! Check out my Meal Planning Theme Night Recipes and then add this one to your Pasta Sundays!
Jump to:
- Families Love this Sun Dried Tomato Pesto Pasta
- Simple Ingredients and Substitutes
- Simple Equipment
- Time Saving Prep-Ahead Steps
- Talking Tip!
- Cooking Steps for this Pesto Pasta
- Variations on Sun Dried Tomato Pesto Pasta
- FAQs for Sun Dried Tomato Pesto Pasta
- Other Ways to Use Sun Dried Tomato Pesto!
- Sun Dried Tomato Pesto Pasta Recipe
- Comments
Families Love this Sun Dried Tomato Pesto Pasta
This pesto recipe was a such a surprise winner in our house. Let’s face it, when kids say they like certain dinners, you tend to keep them in rotation. But it starts to feel a bit boring. For us, Pasta with Meat sauce is a weekly go-to. BUT, this sun dried tomato pesto is a perfect sub to give us some variety with flavors that everyone still loves.
If you’re not already sold on why this recipe is so great, here are few more reasons.
- Super quick — You can always have a jar of sun dried tomatoes in your pantry, pine nuts (or other nuts) in your freezer so they last longer, and just pick up some fresh basil and parm. From there, the pesto and pasta come together fast.
- No cooking for the sauce — Just blend the pesto, then toss with hot pasta in a pan to warm through.
- Big flavor payoff with simple ingredients.
- Kid-friendly (or any picky eater-friendly) — Even people that say they don’t like sun dried tomatoes will like this recipe. Usually, the texture is the thing that get turns people off. But in this recipe, the sun dried tomatoes are blended so fine, that it feels smooth and silky. And the taste is just delightfully sweet, cheesy, and familiar.
- Flexible ingredients — Swap nuts or pasta easily (see ingredients below).
- Great for leftovers — This is delicious warm or cold for lunch or dinner the next day.
Simple Ingredients and Substitutes
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- Pine nuts – Pine nuts are used in pesto because they are mild, soft, and buttery, blending smoothly into the pesto. You can use other soft nuts, such as cashews, walnuts, pecans, or macadamia nuts. Roast the nuts gently (over low heat in a non-oiled pan for 1-3 minutes) before using in recipes to release the oils and bring out the most flavor.
- Fresh basil leaves – Fresh basil is traditional in pesto, but you can substitute with fresh parsley, fresh spinach leaves, fresh kale, or even fresh green carrot stems.
- Sun Dried Tomatoes – Sun-dried tomatoes lose most of their water content after drying in the sun and can have a tough texture if not prepared correctly. I use tomatoes that are packed in oil because they are tender, blend easier, and the oil adds flavor to the dish. If you have dried tomatoes not in oil, you can steep them in boiling water for 5-10 minutes to re-hydrate and soften them so they blend better.
- Parmesan Cheese, freshly grated – You can substitute with other hard nutty aged cheeses, such as pecorino, or even aged goudas or cheddars.
- Fresh Garlic cloves, minced – Fresh is best in this simple recipe, but you can buy the pre-minced garlic.
- Fresh lemon juice – Lemon juice helps brighten up the pesto and balance the sweet and tangy flavors from the tomatoes.
- Extra-virgin olive oil – This is the traditional oil for pesto and pairs wonderfully with the other ingredients.
- Pasta – Any pasta will work, but as pesto is thick, short cut pasta usually holds up better to mixing. Farfalle (bow ties), cavatappi, penne, or rotini are all great because they can mix easily and hold the pesto in their ridges, curves, and hollows.
See recipe card for quantities.
Simple Equipment
For this recipe, you need a food processor to blend the ingredients for the pesto. I used my mini food processor, which was the perfect size.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
Talking Tip!
Before you get started, toast your nuts so that you release the oils for maximum flavor! If your nuts are not toasted, place in frying pan (no oil needed) and toast for 2-3 minutes over low-medium heat. Shake them around frequently and watch closely to make sure they don’t burn. Then remove from heat until ready to use.
To a food processor, add the pine nuts, or any other nut that you have chosen.
Add the basil, sun dried tomatoes, garlic, lemon juice, and olive oil.
Pulse and then blend, scraping down the sides as needed.
Once completely blended, add the parmesan to combine (either in the processor or transferred to a bowl).
It will be thick, but can be thinned out later when mixed with the pasta.
Cooking Steps for this Pesto Pasta
Cook the pasta in salted water until al dente. Reserve a cup of pasta water for adding to the pesto pasta then strain the pasta and add back to the pan.
Over medium-low heat, add the pesto (start with 1 cup and add more to taste) to the pasta and gently toss the pasta to combine using tongs or a spatula.
Add ¼ cup of pasta water at a time as needed to help thin out the pesto and create a sauce with the pasta.
Garnish with fresh basil leaves and parmesan cheese. Enjoy!
Variations on Sun Dried Tomato Pesto Pasta
There many ways to customize or change up this recipe for more variety.
- Add Protein: Toss in grilled chicken, shrimp, or white beans.
- Nut-Free Version: Use sunflower seeds or skip nuts altogether.
- Creamy Pesto: Add a spoonful of ricotta or a splash of cream.
- Extra Veggies: Mix in spinach, roasted zucchini, or cherry tomatoes.
- Spicy Kick: Add red pepper flakes or a touch of chili oil.
FAQs for Sun Dried Tomato Pesto Pasta
Yes! As mentioned, pine nuts are the traditional nut used in pesto, as they are mild, soft, and buttery, blending smoothly into the pesto. But you can use other soft nuts, such as cashews, walnuts, pecans, or macadamia nuts. Harder nuts, like almonds work as well, but may need to be blended a bit more. And sunflower seeds are a great no-nut option.
Yes, this pesto can be stored in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.
Add a little pasta water or extra olive oil until it reaches your desired consistency.
Yes! It makes a great pasta salad-style dish when chilled.
Other Ways to Use Sun Dried Tomato Pesto!
If you have extra pesto or just want a new way to use the pesto, here are a few fun ideas.
- Make it a Bruschetta: This pesto is great served on toasted bread.
- Whipped Ricotta and Pesto Dip: After whipping up some ricotta cheese in the the processor, gently fold this pesto in for the perfect party dip. Serve with toasted baguette slices, pita chips, or veggies.
- Low-Carb: You can skip the carbs all together and simply mix add it to chicken or shrimp.
- Tuscan Burgers: Or how about topping your hamburger with it for a Tuscan flare.
- Over a Salad: Thin it out with Olive Oil and drizzle over a Caprese Salad of tomato and mozzarella.
- Make boring sauce Saucy!: Add it to a basic marinara sauce to change up the flavors.
- Breakfast Toast: Spread it on toast and top with a fried, poached, or scrambled egg.
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Sun Dried Tomato Pesto Pasta Recipe
Equipment
- 1 Food Processor Mini or Regular size will work
Ingredients
- ¼ cup Pine nuts Or nuts of your choice
- 2 cups Fresh basil leaves, packed Plus a few for garnish
- 1 cup Sun Dried Tomatoes, packed in oil Or rehydrated (see notes)
- 2 cloves Garlic
- 1 Tablespoons Fresh lemon juice
- ¼ cup Extra-virgin olive oil
- Salt, to taste
- Ground black pepper, to taste
- ½ cup Parmesan Cheese, grated Plus ¼ cup for garnish
- 16 ounces Pasta
Instructions
Prep-Ahead Steps
- If your nuts are not toasted, place in frying pan (no oil needed) and toast for 2-3 minutes over low-medium heat. Watch closely to make sure they don't burn.
- To a food processor, add the pine nuts, basil, sun dried tomatoes, garlic, lemon juice, and olive oil. Pulse and then blend, scraping down the sides as needed. Once completely blended, add the parmesan to combine (either in the processor or transferred to a bowl). It will be thick, but can be thinned out later when mixed with the pasta.
Cooking Steps
- Cook the pasta in salted water until al dente. Reserve a cup of pasta water for adding to the pesto pasta then strain the pasta and add back to the pan.
- Over medium-low heat, add the pesto (start with 1 cup and add more to taste) to the pasta and gently toss the pasta to combine using tongs or a spatula. Add ¼ cup of pasta water at a time as needed to help thin out the pesto and create a sauce with the pasta.
- Garnish with fresh basil leaves and parmesan cheese. Enjoy!
Notes
- Servings vary, depending on whether this is a side dish or main. For a main dish, you will get 4 nice portions. For a side dish, you can get 5-8, depending on your eaters.
- Sun Dried Tomatoes: If you have dried tomatoes that are not packed in oil, you will want to steep them in boiling water for 5-10 minutes to re-hydrate and soften them so they blend better into a smooth texture.
- Toast your nuts before using to release the oils and get maximum flavor. Place in frying pan (no oil needed) and toast for 2-3 minutes over low-medium heat. Shake them around frequently and watch closely to make sure they don’t burn. Then remove from heat until ready to use.
- Nut Substitutes: Pine nuts are the traditional nut used in pesto, as they are mild, soft, and buttery, blending smoothly into the pesto. But you can use other soft nuts, such as cashews, walnuts, pecans, or macadamia nuts. Harder nuts, like almonds work as well, but may need to be blended a bit more. And sunflower seeds are a great no-nut option.
- Storage: This pesto can be stored in an airtight container in the fridge for up to 5 days or freeze for up to 6 months.
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