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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This sun-dried tomato walnut pesto is the kind of secret sauce that makes people think you’re a culinary genius. It’s bold, garlicky, velvety, and shockingly easy — the kind of 5-minute magic that levels up pasta, sandwiches, eggs, bowls, EVERYTHING. Make a batch once and you’ll find yourself putting it on absolutely everything. Trust me… it’s a save-and-share kind of recipe.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Add the sun-dried tomatoes to a food processor and pulse until they turn into a thick, rich paste.
Toss in the walnuts and garlic, then pulse again until everything is finely chopped and combined.
Add the Parmesan and give it another quick blend.
With the processor running, slowly drizzle in the reserved olive oil until the mixture becomes silky and smooth.
Season with salt and pepper to taste.
Use the flavorful olive oil from the sun-dried tomato jar for an extra boost of flavor.
Store the pesto in an airtight container in the fridge for up to a week.
This pesto pairs beautifully with pasta, sandwiches, or as a dip for crackers and veggies.
Can I use a different type of nut instead of walnuts?
Yes, you can substitute walnuts with almonds, pine nuts, or pecans for a slightly different flavor profile.
How long does this pesto last in the fridge?
Stored in an airtight container, it can last up to a week in the refrigerator.
Can I freeze this pesto?
Yes, you can freeze it in small portions for up to 3 months. Thaw in the fridge before using.
What can I use this pesto for?
This pesto is versatile and can be used on pasta, sandwiches, eggs, bowls, or as a dip.
Do I need to use freshly grated Parmesan?
Freshly grated Parmesan is recommended for the best flavor, but pre-grated Parmesan can be used in a pinch.
