Pin it The smell of sun-dried tomatoes always transports me back to this tiny Italian grocery in Boston where I first discovered them, the owner insisting I taste one straight from the jar. I was skeptical, but that concentrated burst of umami changed everything about how I approached pasta sauce. Now this pesto lives in my refrigerator rotation, ready to rescue weeknight dinners from becoming boring.
Last Tuesday my friend Sarah dropped by unannounced, exhausted from a brutal work deadline. I whipped this up while she curled on the couch with a glass of wine, and by the time the pasta hit the bowl, she was already asking for the recipe. Something about the rich, tangy sauce makes even the most chaotic evening feel a little more put together.
Ingredients
- 400 g (14 oz) dried pasta: Penne or fusilli catch the pesto beautifully in their ridges, though spaghetti works wonderfully for a more delicate coating
- 120 g (1 cup) sun-dried tomatoes in oil: Drain them but save that oil, its liquid gold that forms the backbone of your sauce
- 50 g (1/2 cup) freshly grated Parmesan cheese: The salty, nutty depth here balances the tomatoes intensity
- 40 g (1/4 cup) toasted pine nuts: Toast them in a dry pan until fragrant, about 3 minutes, watching closely so they do not burn
- 2 garlic cloves: Fresh garlic gives a bright kick, but roasted garlic works if you want something milder
- 30 g (1 cup) fresh basil leaves: Pack them down gently when measuring, and do not be afraid to add a handful more
- 2 tbsp reserved sun-dried tomato oil: This infused oil carries all those concentrated tomato flavors
- 2 tbsp extra-virgin olive oil: Helps create that smooth, emulsified texture
- Juice of 1/2 lemon: Cuts through the richness and brightens the entire dish
- Salt and black pepper: Taste as you go, the Parmesan already brings significant salt
Instructions
- Get your pasta water going:
- Bring a large pot of generously salted water to a rolling boil, the water should taste like the sea
- Cook the pasta:
- Cook until al dente, usually 1-2 minutes less than the package suggests, then reserve 1/2 cup of the starchy cooking water before draining
- Make the pesto base:
- In a food processor, pulse the sun-dried tomatoes, Parmesan, toasted pine nuts, garlic, and basil until everything is finely chopped and combined
- Add the oils and lemon:
- Pour in the reserved sun-dried tomato oil, olive oil, and lemon juice, then blend until smooth, scraping down the sides as needed
- Check the consistency:
- If the pesto feels too thick, blend in a tablespoon of the reserved pasta water at a time until it reaches a silky, pourable texture
- Bring it all together:
- Toss the hot, drained pasta with the pesto in a large bowl, adding more pasta water if needed to coat every strand
- Serve it up:
- Plate immediately, scattered with fresh basil leaves and an extra dusting of Parmesan while the pasta is still piping hot
Pin it 
Pin it My sister served this at her apartmentwarming party last spring, and I watched three different people ask for the recipe within ten minutes of arriving. There is something about that deep red sauce against the pale pasta that makes people pause, forks suspended, before taking that first curious bite.
Making It Your Own
I have discovered that adding a handful of baby spinach to the food processor makes the pesto even more vibrant and stretches the servings further without compromising flavor. For extra protein, I will sometimes stir in shredded rotisserie chicken right at the end, letting the residual heat warm it through.
Perfect Pairings
A crisp Pinot Grigio cuts through the richness beautifully, though I have also served this with a light rosé during summer when the tomatoes feel especially seasonal. A simple arugula salad dressed with lemon vinaigrette on the side balances the heavier pasta with something fresh and peppery.
Storage and Make-Ahead Tips
The pesto alone keeps in an airtight container in the refrigerator for up to a week, actually developing deeper flavors as the ingredients meld together. I often make a double batch on Sunday and use it throughout the week for everything from grain bowls to sandwich spreads.
- Freeze extra pesto in ice cube trays for perfect portion sized servings later
- Toss any leftover pasta with a little extra olive oil before refrigerating to prevent it from drying out
- The pesto is also incredible swirled into scrambled eggs or dolloped onto roasted vegetables
Pin it 
Pin it There is a quiet satisfaction in having a recipe this reliable in your back pocket, ready when you need something that feels special but requires minimal fuss.
Recipe FAQs
- → Can I make the sun-dried tomato pesto ahead of time?
Yes, prepare the pesto up to a week in advance and store it in an airtight container in the refrigerator. The flavors often develop and intensify overnight. You may need to add a splash of olive oil or pasta water when reheating to reach the desired consistency.
- → What pasta shapes work best with sun-dried tomato pesto?
Penne, fusilli, and spaghetti are excellent choices as their shapes hold the thick pesto sauce beautifully. Short pasta with ridges or nooks captures the sauce, while long strands like spaghetti allow the vibrant flavors to coat each strand evenly.
- → How can I make this dish vegan?
Replace the Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. Nutritional yeast provides a similar savory, cheesy flavor while keeping the dish plant-based. The rest of the ingredients are naturally vegan.
- → Can I use jarred sun-dried tomatoes in oil versus dry ones?
Sun-dried tomatoes packed in oil are ideal for this pesto as they're already tender and infuse the sauce with rich, flavorful oil. If using dry sun-dried tomatoes, rehydrate them in warm water for 20-30 minutes before blending, and add extra olive oil to the pesto.
- → What can I substitute for pine nuts?
Walnuts make an excellent budget-friendly alternative with a slightly earthier flavor. Almonds or cashews also work well in this pesto. Toast the nuts beforehand to enhance their natural nuttiness and complement the sun-dried tomatoes.
- → How do I store leftovers and maintain quality?
Store leftover pasta and pesto separately in airtight containers in the refrigerator for up to 3-4 days. When reheating, add a splash of pasta water or olive oil to revive the sauce's creaminess. The pesto can also be frozen for up to 3 months.