Sun Dried Tomato Pesto



Serving size

2 tablespoons
45 Minutes

This recipe can be multiplied and keeps about 3 – 4 days in the refrigerator tightly sealed. This recipe freezes fairly well.

Sun Dried Tomato Pesto


2 cup Water
2 ounces Tomatoes, sun-dried
2 Tbsp. Pumpkin seeds (pepitas)
2 clove Garlic, raw (minced)
1 ounce Parmesan cheese (grated)
1 cup chopped Fresh parsley
1 Tbsp. White wine vinegar
2 Tbsp. Olive oil


Place the water in a small sauce pan over high heat. When the water boils turn off the heat and add the tomatoes.

Let the tomatoes steep for 20 minutes and drain the liquid. Reserve the liquid.

Place the tomatoes in a blender with the pumpkin seeds, garlic, parmesan, parsley, lemon juice, vinegar and olive oil. Add 1/2 cup of the reserved liquid.

Puree until smooth. Chill until ready to serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

I do love pestos, but this sun dried tomato version is especially delicious. The rich, sweet flavor of the sun dried tomatoes is balanced perfectly by the garlic and parmesan.

"The pesto and angel hair are warm in the bowl on my lap, the fragrances of olive oil and basil blending the exotic and familiar, equal parts sunny Tuscan hillside and hometown dirt. A meal like this makes you want to live forever, if only for the scent of warm pesto in January."

Michael Perry