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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.
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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.