I have a flavor-packed recipe for you today: the Best Easy Sun Dried Tomato Pesto Dip. This versatile dip is one of those recipes that becomes a pantry staple. It’s bold, habit-forming, and surprisingly adaptable — the condiment equivalent of a little black dress. Bright summer flavors of basil and sun-dried tomatoes, rich extra virgin olive oil, and a generous sprinkle of Parmesan make this dip an excellent spread, sauce, or flavor booster for many dishes.
I use it on burger buns, in wraps, on sandwiches, or spread over pizza crust when I’m out of sauce. Tossed with pasta it becomes an almost-instant dinner. It’s also delicious alongside grilled meats or fish, or stirred into Italian-style soups for an immediate lift of flavor and color — for example, added to a kielbasa, bean, and vegetable soup or a creamy tomato soup for an extra punch.
How would you use the Best Easy Sun Dried Tomato Pesto Dip first?
Cook’s Notes
for Best Easy Sun Dried Tomato Pesto Dip
- Don’t worry about making the dip completely smooth. A slightly rustic texture from the oil-packed sun-dried tomatoes adds charm and body.
- I often use julienne-cut sun-dried tomatoes packed in herbs and oil. Buying them in bulk saves repeated trips and keeps you ready for last-minute uses.
- If you like a smoky depth, use fire-roasted diced tomatoes. They add a distinctive, concentrated flavor. If fire-roasted aren’t available, petite diced tomatoes in their juices will work as a substitute.
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Best Easy Sun Dried Tomato Pesto Dip
Rebecca Lindamood
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Ingredients
- 1 jar julienne-cut sun-dried tomatoes packed in oil 8.5 ounces
- 1 can fire-roasted diced tomatoes 14.5 ounces
- 1 cup prepared pesto
- 1 cup grated Parmesan cheese
- 12 fresh basil leaves torn into pieces
Instructions
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Place the jar of sun-dried tomatoes with their oil and the can of fire-roasted diced tomatoes with their juices into a food processor fitted with the metal blade. Pulse until the mixture forms a uniform paste — it doesn’t need to be completely smooth. Add the prepared pesto, grated Parmesan, and torn basil leaves to the work bowl and pulse just until everything is incorporated. Transfer the dip to a jar or airtight container and refrigerate; it keeps up to 10 days.
How to use:
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Serve as a dip for vegetables, pretzels, pita chips, or tortilla chips. Use as a spread for sandwiches, burgers, and wraps, or substitute it for pizza sauce. Add a spoonful to Italian-style soups for an instant flavor boost.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use with your preferred nutrition tool.
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