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Sun-dried tomatoes pesto

Total time

0 minutes






  • 2 cups sun-dried tomatoes
  • 2 bunch of parsley
  • 1 bunch of basil
  • ½ cup sunflower seeds
  • 50 g grated hard cheese
  • ¾ cup olive oil ((divided))
  • 1 lemon - juice and zest (optional)
  • salt
  • pepper
  • chili flakes (optional)


  1. If you are using dry sun-dried tomatoes, put them in warm water for 5 minutes before using. Discard the water and put the tomatoes in the food processor.
  2. If you are using oil-preserved sun-dried tomatoes, discard the preserving oil, and put the tomatoes in the food processor.
  3. Add parsley, basil, sunflower seeds, grated cheese, olive oil, lemon juice and zest, and blend for about 1 minute, or until a thick paste is formed.
  4. Check for salt, before adding any, since sun-dried tomatoes are quite salty themselves.
  5. Season with pepper and chili flakes at the end.
  6. Divide it in portions and freeze for future use.
  7. View the recipe instructions at Mandarina

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