Sun-dried Tomato Pesto

I cannot claim this recipe as my own, as it was created by my coworker S for her recent cooking class. Instead of using the traditional base of basil leaves, she swapped in some sun-dried tomatoes, using basil as a mere backdrop for this creamy, rich pesto. This was served over pasta, but it would also be quite delicious on sandwiches, rice, or thinned into a salad dressing.

Sun-dried Tomato Pesto

1½ cups sun-dried tomatoes, soaked
1 cup packed fresh basil
½ cup chopped red bell pepper
½ cup walnuts
¼ – 1/3 cup olive oil
¼ cup lemon juice
2 cloves garlic, chopped
Salt and pepper, to taste
1¼ cups sliced olives

  1. Place all ingredients (except olives) in a food processor and process until well incorporated and smooth.
  2. Once pesto is mostly smooth, stir in olives. Easy, right!

Yields: 1 cup pesto

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About Andrea Bertoli 516 Articles
A vegan chef, cookbook author, educator, writer, surfer, and yogi based in Honolulu, Andrea is also the Accounts Manager for Important Media. Follow her foodie adventures at, Vibrant Wellness Journal, and Eat Drink Better. Find more from Andrea on Facebook and Instagram