Sun-dried Tomato and Walnut Pesto

This tasty pesto adds a real lift to winter pizzas or crostini – hearty and bold flavours from walnuts and sun-dried tomatoes. Very simple to make – just process everything into a paste! We use the dehydrated tomatoes, but if you have ready-to use sun-dried tomatoes in oil that’s fine too.


Enjoy 🙂

Sun-dried Tomato & Walnut Pesto

  • Servings: 10
  • Difficulty: easy
  • Print

Tbsp = Tablespoon 15ml,  tsp = teaspoon 5ml,  cup = 250ml


  • 1 1/8 cups or 100g sun-dried tomatoes (we use the dehydrated ones, but ready-to-use are fine too, but they weigh a lot more, and just skip the soaking step!)
  • 1¼ cups walnuts
  • 5 Tbsp or 50g olive oil
  • 11 very large fresh basil leaves (around 10g)


  1. If you are using the dehydrated sun-dried tomatoes, soak them in boiling water for around half an hour or longer. Once they are re-hydrated, drain, reserving water.
  2. Add everything to the food processor bowl. Add a sufficient amount of the reserved soaking water to enable the ingredients to blend into a paste. You may need to stop, scrape down the sides, and blend again a few times.
  3. Store airtight in the fridge for up to two weeks.

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