Sun-Dried Tomato Basil Pesto

The Floured Countertop
by The Floured Countertop
2 Cups
10 min

You ready to step up your grilled cheese game? Add this Sun-dried Tomato Basil Pesto!

I love a good grilled cheese sandwich, ESPECIALLY on homemade Honey Wheat bread. But I upgraded my sandwich last week by adding this pesto to it, and...dang. It didn’t disappoint

With this pesto You still get that classic basil taste, plus the acidity and extra ‘brightness’ of sun-dried tomatoes. I also subbed out some of the ingredients for ones that I’m guessing more people have on hand and that are more cost effective. Authentic Italian food lovers- don’t come after me!

This isn’t just for sprucing up a sandwich though! Use it as a spread for your loaf of bread, on top of grilled chicken, or in a pasta salad would be delicious.

Sun-Dried Tomato Basil Pesto
Recipe details
  • 2  Cups
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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  • 1/3 cup Walnuts or Pine Nuts
  • 1 Tbsp Minced Garlic
  • 1 cup Basil Leaves (roughly chopped)
  • 1 cup Sun-Dried Tomatoes in oil (1/3 of that cup should be the oil that comes with the tomatoes)
  • 3 Tbsp Olive Oil
  • 1/4 cup Grated Parmesan Cheese
  • 1/4 cup Finely Shredded Mozzarella Cheese
  • 2 Tbsp Lemon Juice

Combine all of the ingredients in a food processor or blender- 1/3 cup of Walnuts or Pine Nuts, 1 Tbsp of Minced Garlic, 1 cup of Basil Leaves (roughly chopped), 1 cup of Sun-Dried Tomatoes in oil (1/3 of that cup should be the oil that comes with the tomatoes), 3 Tbsp of Olive Oil, 1/4 cup of grated Parmesan Cheese, 1/4 cup of finely shredded Mozzarella Cheese, and 2 Tbsp of Lemon Juice
Blend until the nuts and Sun-dried tomatoes are ground into fine pieces, stopping to wipe down the sides of the food processor every 20-30 seconds. Store in an air-tight container in the refrigerator for up to two weeks.
The Floured Countertop
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