Sun-Dried Tomato & Olive Pesto

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Servings: 2 Difficulty: Intermediate
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A robust, tangy Italian-inspired sauce featuring the deep umami of olives and sun-dried tomatoes.
Sun-Dried Tomato & Olive Pesto recipe image
Sun-Dried Tomato & Olive Pesto recipe image
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Sun-Dried Tomato & Olive Pesto

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 2 Calories: 7.2

Description

This vibrant pesto offers a sophisticated twist on the classic basil version, combining the intense sweetness of oil-packed sun-dried tomatoes with the briny punch of black olives. Blended with fresh parsley, pine nuts, and garlic, it creates a rich, textured sauce that is perfect for coating pasta, spreading on crostini, or using as a flavorful condiment for grilled vegetables. The recipe is naturally vegan and vegetarian, making it an easy addition to plant-based meals. Because it relies on pantry staples and fresh herbs, it comes together quickly in a food processor. The flavor profile is bold and earthy, balancing acidity from red wine vinegar with the creaminess of olive oil. It is an excellent make-ahead option, allowing the flavors to meld beautifully before serving.

Ingredients

Directions

  1. Place a fine-mesh strainer over a 1-cup glass measuring cup.
  2. Pour the sun-dried tomatoes along with their oil from the jar into the strainer to drain.
  3. Reserve the oil in the measuring cup. If the amount is less than 1/4 cup, add additional olive oil to reach a total of 1/4 cup.
  4. In a food processor, combine the drained sun-dried tomatoes, parsley, black olives, pine nuts, shallots, garlic cloves, and red wine vinegar.
  5. Pulse the mixture several times until the ingredients are finely chopped and evenly distributed.
  6. With the processor running, gradually pour in the reserved 1/4 cup of oil through the feed tube.
  7. Process until the mixture is well blended and smooth, scraping down the sides of the bowl if necessary.
  8. If the pesto appears too dry or thick, mix in additional olive oil one spoonful at a time until the desired consistency is reached.
  9. Taste the pesto and season with salt and freshly ground black pepper as needed.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 7.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.0mg1%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.5g2%
Sugars 1.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This pesto can be made ahead of time. To store in the refrigerator, press plastic wrap directly onto the surface of the pesto to prevent browning, then cover the container. It will keep for up to 2 days. For longer storage, freeze the pesto for up to 1 week. Let it come to room temperature before serving.

Variations: For a nut-free version, substitute the pine nuts with toasted pumpkin seeds or omit them entirely. You can also adjust the acidity by adding a squeeze of lemon juice if you prefer a brighter flavor profile.

Keywords: pesto, sun-dried tomatoes, olive, italian sauce, vegan pesto, vegetarian, pasta sauce, parsley pesto, pine nuts, quick recipe, make ahead, condiment, blender recipe, brunch, meal prep
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