There are certain pasta recipes that instantly feel like summer, and this Sun-Dried Tomato Walnut Pesto is one of them. It’s rich and savory, but still simple enough for a weeknight, and somehow tastes just as good cold the next day.

The pesto comes together with sun-dried tomatoes, walnuts, garlic, Parmesan, and the flavorful oil straight from the tomato jar. That oil is basically liquid gold here—it carries so much concentrated tomato flavor and helps everything blend into a thick, creamy sauce.

I love the walnuts because they give the pesto body and just enough texture without making it heavy. Add freshly grated Parmesan and you have something salty, nutty, and packed with flavor.

Toss it with your favorite pasta and serve it warm for dinner, or chill it for an easy summer lunch or make-ahead gathering. A little fresh basil and extra Parmesan on top is all it needs.

Let’s make the pasta you’ll want on repeat all summer.

Sun-Dried Tomato Walnut Pesto Pasta

A rich and savory sun-dried tomato pesto made with walnuts, Parmesan, garlic, and flavorful olive oil. Toss it with your favorite pasta for an easy dinner that’s delicious served warm or chilled.

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

For the Sun-Dried Tomato Walnut Pesto

• 2 cups sun-dried tomatoes packed in olive oil
• 1¾ cups walnuts
• 1 garlic clove
• 1½ cups freshly grated Parmesan cheese or vegan Parmesan
• ½ cup olive oil preferably reserved from the sun-dried tomato jar
• Salt and pepper to taste

To Serve

• Your favorite cooked pasta

Optional Garnishes

• Fresh basil
• Extra freshly grated Parmesan
• Chopped walnuts

Method

 

1. Add the sun-dried tomatoes to a food processor and blend until they form a thick, rich paste.
2. Add the walnuts and garlic, then pulse until finely chopped and combined.
3. Add the Parmesan and blend until incorporated.
4. With the food processor running, slowly drizzle in the reserved olive oil until the pesto becomes smooth and creamy.
5. Season with salt and black pepper to taste.
6. Toss the pesto with your favorite cooked pasta.
7. Serve immediately while warm, or chill and serve cold.
8. Garnish with fresh basil, extra Parmesan, or chopped walnuts, if desired.

Notes

• Use the oil from the sun-dried tomato jar. It already has tons of concentrated tomato flavor and makes the pesto even richer.
• Don’t over-process the walnuts at first. Pulse them until finely chopped so the pesto keeps a little texture instead of becoming completely smooth.
• For dairy-free: substitute your favorite vegan Parmesan.
• For gluten-free: use your favorite gluten-free pasta.
• Make it ahead. The pesto can be prepared in advance and refrigerated in an airtight container until you’re ready to toss it with pasta.

WATCH IT COME TOGETHER

View this post on Instagram

A post shared by ANDREA DE NIEMEYER (@lekitchenbyad)

Many of the kitchen tools, serving pieces, and pantry staples I use can be found in my Amazon Storefront and ShopMy collections, where I’ve curated the items I genuinely use and love.

If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


Don’t forget to bookmark this recipe for later and share it with someone who would enjoy it too. And if you post your creation on Instagram, tag @lekitchenbyad so I can see it and cheer you on from my kitchen.

SHOP THE POST

This post contains affiliate links. If you purchase something through my links, I may earn a small commission at no extra cost to you. I only recommend products I genuinely use and trust in my own kitchen.