If you love bold, vibrant flavors with a healthy green twist, you’re going to absolutely adore this Sun-Dried Tomato and Spinach Pesto Recipe. It’s a fresh take on traditional pesto, combining the tangy sweetness of sun-dried tomatoes with nutrient-packed spinach and the nutty richness of almonds. Whether you’re tossing it with pasta, spreading it on toasted bread, or dolloping it onto grilled veggies, this pesto is seriously fan-freaking-tastic. Stick with me here — I’ll walk you through everything to get it just right and share my favorite ways to enjoy it.
Why You’ll Love This Recipe
- Bursting Flavor: The combination of sweet sun-dried tomatoes and fresh spinach creates a unique and delicious pesto unlike any you’ve tasted before.
- Quick and Easy: This pesto comes together in about 15 minutes, perfect for busy weeknights or last-minute gatherings.
- Versatile Use: Use it as a spread, dip, sauce, or even a salad dressing base — your options are endless.
- Healthy and Nutritious: Packed with fresh greens and wholesome almonds, it’s a lighter alternative to heavy cream-based sauces.
Ingredients You’ll Need
Each ingredient in this Sun-Dried Tomato and Spinach Pesto Recipe plays a key role — from creamy Parmesan that adds depth to the bright lemon juice that balances richness with zing. When you shop for sun-dried tomatoes, try to pick oil-packed ones for maximum flavor and easier blending.
- Almonds: They bring a wonderful nutty crunch, and you can toast them lightly for an extra flavor boost if you like.
- Oil-packed Sun-Dried Tomatoes: These are tender and flavorful—drain them well but keep a little oil for richness.
- Parmigiano Reggiano: Freshly grated or coarsely chopped gives the best texture and authentic taste.
- Spinach: Use fresh baby spinach for its mild flavor and vibrant green color.
- Garlic: A single clove is enough to add that classic pesto kick without overwhelming the other flavors.
- Fresh Lemon: The juice adds brightness; grab juicy lemons to get that fresh citrus punch.
- Fresh Cracked Pepper: Adds a subtle heat and complexity—you can always adjust to taste.
- Sea Salt: Enhances all the flavors beautifully—use sparingly at first and adjust as needed.
- Olive Oil: Use good quality extra virgin olive oil—this will influence the final depth and smoothness of your pesto.
- Day- or Days-Old Bread: For toasting alongside the pesto; slightly stale bread crisps up beautifully and makes for perfect dipping.
Variations
One of my favorite things about this Sun-Dried Tomato and Spinach Pesto Recipe is how easy it is to tweak based on your pantry or preferences. Feel free to experiment — trust me, your taste buds will thank you.
- Nut Swaps: Sometimes I swap almonds for walnuts or pine nuts — it changes the texture and flavor slightly and can make the pesto a tad creamier.
- Greens Variations: Try blending in kale or arugula with the spinach for a peppery kick or extra nutrients.
- Dairy-Free: Omit the Parmesan and add a tablespoon of nutritional yeast for that cheesy umami flavor without dairy.
- Spice It Up: Add a pinch of red pepper flakes or a dash of smoked paprika if you want a little heat!
How to Make Sun-Dried Tomato and Spinach Pesto Recipe
Step 1: Gather and Prep Your Ingredients
Start by draining your oil-packed sun-dried tomatoes to avoid an overly oily pesto—unless you love it silky smooth, then a little extra oil won’t hurt! Measure out your almonds, Parmesan, fresh spinach, garlic clove, and fresh lemon juice. Having everything prepped makes the process a breeze.
Step 2: Pulse to Perfect Pesto Texture
Place almonds, sun-dried tomatoes, Parmesan, spinach, garlic, and lemon juice in your food processor. Add a few pinches of sea salt and cracked pepper to taste. Pulse about 10 to 15 times—you want it to be finely chopped but not totally pureed. I like leaving little chunks so you get lovely texture in every bite. If you find it’s not quite there, just scrape down the bowl and pulse again.
Step 3: Stir in Olive Oil and Adjust
Transfer your pesto to a bowl and stir in about half a cup of olive oil. Taste it — now’s the time to add more olive oil if you prefer it smoother or a bit more lemon, salt, or pepper for balance. This step makes all the difference in creating that perfect, vibrant pesto flavor you’ll swoon over.
Step 4: Toast Your Bread to Crispy Perfection
While the pesto rests, preheat your oven to 450ºF. Lay out thin slices of day-old bread on a sheet pan, drizzle lightly with olive oil, and sprinkle with sea salt. Toast for 7 to 10 minutes until perfectly golden and crispy. This simple step turns humble bread into a delicious vehicle for the pesto.
Pro Tips for Making Sun-Dried Tomato and Spinach Pesto Recipe
- Don’t Over-Pulse: I learned the hard way that too much blending makes the pesto too smooth and less interesting; aim for a slightly chunky texture.
- Toast Your Almonds: Toasting the almonds for just a few minutes intensifies their flavor—try it, you’ll see the difference instantly.
- Lemon Juice Last: Add lemon juice gradually and taste as you go; it brightens the pesto without overpowering it.
- Balance Salt and Pepper: Season carefully and adjust at the end — pesto can easily get too salty if you’re not cautious.
How to Serve Sun-Dried Tomato and Spinach Pesto Recipe
Garnishes
I love topping this pesto with a sprinkle of freshly grated Parmesan, a few toasted almond slivers for crunch, and a twist of lemon zest for a bright finish. It really makes the dish look inviting and adds layers of flavor that’ll have your guests asking for the recipe.
Side Dishes
This pesto pairs wonderfully with grilled chicken, roasted vegetables, or even as a spread on sandwiches. My family especially loves it tossed with warm pasta and a side of homemade garlic bread. Simple roasted potatoes also soak up this pesto beautifully.
Creative Ways to Present
For a casual party, I like serving the pesto in a pretty bowl surrounded by an assortment of toasted bread slices, crudités, and cheese chunks — it makes a gorgeous, shareable platter. Another fun idea is swirling it into creamy ricotta or yogurt for an elegant dip or drizzle it over a fresh caprese salad for a twist.
Make Ahead and Storage
Storing Leftovers
I store leftover pesto in an airtight jar in the fridge, drizzling a thin layer of olive oil on top to prevent oxidation. This keeps it fresh and vibrant for up to a week, and it’s super handy for quick meals or snacks later in the week.
Freezing
If I want to save pesto for longer, I spoon it into ice cube trays and freeze. Once frozen, I pop the cubes into a resealable bag, so I can thaw just the right amount for cooking or spreading without waste. The flavor holds up beautifully when frozen this way.
Reheating
I usually don’t reheat pesto directly because the fresh herbs can lose their brightness, but if adding it to cooked pasta or veggies, I stir it in off the heat or warm gently just enough to loosen the sauce without simmering.
FAQs
-
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, but you’ll need to soak dried sun-dried tomatoes in warm water for about 20 minutes to rehydrate them before using. Oil-packed tomatoes tend to be softer and more flavorful, and the oil adds richness to your pesto, so if you use dried, consider adding a bit more olive oil to compensate.
-
Is this pesto safe to freeze?
Absolutely! Pesto freezes really well. I recommend freezing it in small portions like ice cubes so you can thaw just what you need without waste. Just remember to add a little olive oil on top before freezing to help preserve the color and flavor.
-
Can I substitute other nuts for almonds?
Definitely. Walnuts, pine nuts, or even cashews work well. Each nut brings a slightly different flavor and texture — I encourage you to try what you like best or have on hand!
-
How long does homemade pesto last in the fridge?
When stored properly in an airtight container with a layer of olive oil on top, your Sun-Dried Tomato and Spinach Pesto will stay fresh for up to a week. Always smell and taste before using if it’s been stored for several days.
-
Can I use baby kale instead of spinach?
Yes! Baby kale will add a more robust, slightly peppery flavor. It’s a great way to add some variety, just make sure to remove any tough stems before blending.
Final Thoughts
This Sun-Dried Tomato and Spinach Pesto Recipe has become one of my go-tos whenever I want a refreshing yet comforting sauce that feels special without any fuss. I love sharing it with friends because it’s easy to make, packed with bold flavors, and versatile in so many dishes. If you try it even once following these tips, I promise you’ll want to keep it in your regular rotation. So go ahead, whip up a batch, and enjoy the burst of fresh, vibrant flavor in every bite — you deserve it!
Print
Sun-Dried Tomato and Spinach Pesto Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 cup of pesto
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This vibrant Sun-Dried Tomato and Spinach Pesto combines the rich flavors of oil-packed sun-dried tomatoes, fresh spinach, crunchy almonds, and salty Parmigiano Reggiano cheese. Blended into a luscious, textured sauce with fresh garlic, lemon juice, and olive oil, it’s perfect for spreading on toasted bread or stirring into pasta. This easy-to-make pesto is a flavorful, colorful addition to any appetizer or meal.
Ingredients
Pesto Ingredients
- 1/4 cup almonds
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 3/4 cup (1.5 – 2 oz) Parmigiano Reggiano, grated or coarsely chopped
- 3 cups (2.5 – 3 oz) fresh spinach
- 1 clove garlic
- 2 tablespoons fresh lemon juice, plus more to taste
- Fresh cracked pepper, to taste
- Sea salt, to taste
- 1/2 to 3/4 cup olive oil
For Toasting Bread
- Day- or days-old bread, sliced thinly
- Olive oil, for drizzling
- Sea salt, to season
Instructions
- Prepare the Pesto Ingredients: Place the almonds, sun-dried tomatoes, Parmigiano Reggiano, fresh spinach, garlic clove, and 2 tablespoons of fresh lemon juice into the bowl of a food processor. Season with freshly cracked pepper and a few pinches of sea salt. This mixture forms the base flavor for the pesto.
- Pulse the Mixture: Pulse the food processor 10 to 15 times until the ingredients are finely chopped but not completely pureed. Scrape down the sides of the bowl if necessary and pulse again to evenly combine the mixture, ensuring a slightly chunky texture for the pesto.
- Add Olive Oil and Adjust Seasonings: Transfer the chopped mixture to a bowl. Stir in half a cup of olive oil to bind and enrich the pesto. Taste the mixture, then add more olive oil, extra lemon juice, salt, or pepper as desired to achieve a balanced, bright flavor. Store the pesto in a jar and refrigerate; it will keep fresh for up to one week.
- Preheat Oven and Prepare Bread: Preheat your oven to 450ºF (232ºC). Arrange thin slices of day-old bread on a sheet pan in a single layer, ensuring they are evenly spaced for consistent toasting.
- Drizzle and Season Bread: Lightly drizzle the bread slices with olive oil, making sure to coat each piece. Sprinkle lightly with sea salt to enhance flavor as they toast.
- Toast the Bread: Place the sheet pan with the prepared bread slices into the preheated oven. Toast for 7 to 10 minutes, or until the bread turns golden brown and crispy. Keep a close eye to avoid burning. Once toasted, remove from the oven and let cool slightly before serving with the pesto.
Notes
- Recipe adapted from Danielle Kartes’s Rustic Joyful Food: My Heart’s Table.
- Use oil-packed sun-dried tomatoes for a softer texture and richer flavor in the pesto.
- Day-old bread toasts better and crisps up nicely when making crostini or bruschetta.
- The pesto can be stored in the refrigerator for up to one week in an airtight container.
- Adjust olive oil and lemon juice to taste to get the desired consistency and brightness.
Nutrition
- Serving Size: 2 tablespoons pesto plus 2 toasted bread slices
- Calories: 190
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 7mg
