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Sun-Dried Tomato Pesto

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Sun-Dried Tomato Pesto

A cold dish to enjoy on a hot day!


  • 1 pound uncooked pasta, we used orecchiette
  • 1 8 ounce jar sun-dried tomatoes in oil, undrained
  • 2 ounces Parmesan cheese, grated, about ½ cup 
  • ⅓ cup pine nuts
  • 1 teaspoon red wine vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon Stuart’s Spices Warm Italian Seasoning
  • ⅓ cup olive oil
  • About 1 cup fresh basil leaves 
  • ½ cup crumbled feta cheese, for serving


  1. Cook pasta according to instructions
  2. While pasta cooks, place empty entire jar of sun dried tomatoes, Parmesan, pine nuts, vinegar, salt, and crushed red pepper in a food processor
  3. Blend until all ingredients are uniform and mixture is thick
  4. With processor running, pour in olive oil through food chute until combined
  5. If mixture is too thick, add splashes of water
  6. Drain pasta and add to a medium-size bowl
  7. Spoon pesto mixture into pasta and thoroughly combine
  8. Place in refrigerator to chill or serve as-is for a warm version!


Don’t forget to add the crumbled feta on top when serving!