Sun Dried Tomato Pesto

A homemade Sun-Dried Tomato Pesto that is so much better than store-bought.  Tomatoes, good olive oil, fresh basil and parmesan cheese – a marriage made in food heaven!


  • 1 1/4 cups sun-dried tomatoes packed in olive oil, do not drain
  • 2 cloves garlic, minced
  • 1 cup fresh basil leaves, packed
  • 1 cup parmesan cheese, grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup De Rustica Estate Intense olive oil


  • Layer the ingredients into your food processor as follows – basil leaves, garlic, sun-dried tomatoes with the oil from the packet, salt, and black pepper.
  • Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don’t over process the ingredients.
  • Remove the lid and add the parmesan cheese.
  • Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if you’d like a more wet pesto. We always add 1/4 cup more, but you can add a tablespoon at a time until you get to your desired consistency.
  • Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.



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