Name: Sun-Dried Tomato and Spinach Pesto Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
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) 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; Day- or days-old bread, sliced thinly; Olive oil, for drizzling; Sea salt, for seasoning

If you’re on the hunt for a pesto that breaks the usual basil mold, you’ve got to try this Sun-Dried Tomato and Spinach Pesto Recipe. I absolutely love how vibrant and flavorful it is—plus, it’s a breeze to whip up. Whether you’re spreading it on toast, stirring it into pasta, or using it as a dip, this pesto brings a fresh twist with its tangy sun-dried tomatoes and vibrant spinach. Trust me, once you make this, you’ll find yourself reaching for it again and again.

💚

Why You’ll Love This Recipe

Bold Flavor Combination: The rich sun-dried tomatoes pair perfectly with fresh spinach, giving a fresh yet savory punch.
Quick and Easy Prep: No need to babysit the stove—just a few pulses in the food processor and you’re done.
Versatile Use: Works as a spread, sauce, or dip—making it super adaptable.
Kid- and Crowd-Friendly: My family goes crazy for this pesto, and I bet yours will too!

A top view of a small clear glass bowl filled with a chunky green pesto sauce mixed with brown bits and some oil on top, showing rich texture and vibrant colors, placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients here are everyday items that come together to make something truly special. I always recommend picking good-quality sun-dried tomatoes packed in oil for that deeply sweet, tangy flavor, and fresh spinach adds the color and leafy goodness without overpowering the taste.

Almonds: These add a lovely nuttiness and texture to the pesto, and I like them toasted lightly for extra depth.
Oil-packed sun-dried tomatoes: Choose these over dry-packed for more flavor and moisture; they blend smoothly.
Parmigiano Reggiano: Freshly grated is best—adds the perfect salty, umami hit.
Spinach: Fresh baby spinach works great here for its mild flavor and vibrant color.
Garlic: Just one clove brings enough bite without overwhelming the pesto.
Fresh lemon: The juice brightens everything up and balances the richness.
Fresh cracked pepper: Adds a touch of spice; freshly cracked is always better.
Sea salt: Use sparingly and adjust to taste—remember the parmesan already adds saltiness.
Olive oil: Essential for that silky texture and richness; use good quality extra virgin.
Day-old bread: Thinly sliced for toasting, perfect for serving alongside your pesto.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this Sun-Dried Tomato and Spinach Pesto Recipe my own depending on what I have on hand or what mood I’m in. Feel free to tweak the nuts, cheese, or even throw in some herbs if you want to mix things up.

Swap Almonds for Walnuts or Pine Nuts: Walnuts lend a deeper, earthier flavor while pine nuts offer that classic pesto vibe—both are fantastic.
Dairy-Free Version: Skip the Parmigiano and add nutritional yeast or a few toasted cashews for cheesy notes.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the mix to wake up your taste buds.
Herb Addition: Toss in fresh basil or parsley for extra layers of freshness.

How to Make Sun-Dried Tomato and Spinach Pesto Recipe

Step 1: Combine Your Ingredients in the Food Processor

Start by adding the almonds, drained sun-dried tomatoes, grated Parmigiano Reggiano, fresh spinach, garlic clove, and two tablespoons of lemon juice to your food processor. Sprinkle in some fresh cracked pepper and a few pinches of sea salt. I find pulsing 10 to 15 times is just right—you want everything finely chopped but not turned into a puree. Don’t forget to stop and scrape down the sides so nothing sticks to the bowl; it really helps the mixture come together evenly.

Step 2: Adjust the Texture with Olive Oil and Taste

Transfer that gorgeous mixture to a bowl, then stir in about half a cup of olive oil to loosen things up. Now’s when you really get to personalize your pesto—taste it! Add extra olive oil if you want it silkier, another squeeze of lemon for brightness, and a pinch more salt or pepper if it needs dialing in. This part is fun because you make it your own each time.

Step 3: Toast the Bread for Serving

Preheat your oven to 450ºF while you stir the pesto. Arrange thinly sliced day-old bread on a baking sheet, drizzle with olive oil, and sprinkle lightly with sea salt. Pop it in the oven for 7 to 10 minutes or until golden and crunchy. I love how this adds a warm, crisp contrast to the creamy pesto—perfect for scooping or spreading.

👨‍🍳

Pro Tips for Making Sun-Dried Tomato and Spinach Pesto Recipe

Toast Your Almonds: I like to lightly toast my almonds before pulsing them; it gives the pesto a richer, nuttier flavor.
Drain Those Tomatoes Well: If your sun-dried tomatoes are too oily, dab them with paper towels to avoid a greasy pesto.
Pulse Don’t Puree: Don’t overprocess—the chunky texture makes this pesto feel homemade and a bit rustic.
Adjust Lemon and Oil Slowly: It’s easy to add more, but you can’t take it out, so go slow with acid and oil additions.

How to Serve Sun-Dried Tomato and Spinach Pesto Recipe

A small clear glass bowl is filled with a chunky green sauce that has visible bits of herbs and possibly sun-dried tomatoes, giving it a mix of dark green and reddish brown colors with an oily shine on top. The bowl sits in the center of a round wooden board with a light brown color and visible grain patterns. Surrounding the bowl are several unevenly shaped toasted bread slices, pale inside with a light golden-brown crust, showing holes and airy texture inside. The wooden board rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love finishing off this pesto with a little extra grated Parmigiano Reggiano sprinkled on top or a few shards of toasted almond for crunch. A drizzle of good olive oil and some fresh basil leaves make it feel extra special when serving guests.

Side Dishes

This pesto shines as a topping for grilled chicken or roasted veggies, but I honestly can’t resist pairing it with some simple pasta tossed with olive oil or as a spread inside toasted sandwiches. It’s also dreamy on fresh mozzarella or alongside a charcuterie board.

Creative Ways to Present

For a party, I like serving the pesto in a small bowl surrounded by toasted baguette slices, crudité, and even some marinated olives. Another fun idea I tried was swirling this pesto into plain ricotta on crostini—it’s a total crowd-pleaser and looks stunning.

Make Ahead and Storage

Storing Leftovers

I keep leftover pesto in a clean jar, topped with a thin layer of olive oil to prevent browning, then sealed tightly in the fridge. I usually find it lasts up to a week without losing much freshness.

Freezing

If I’m making a big batch, I freeze portions in ice cube trays and then pop the frozen cubes into a zip-top bag. This makes it super easy to thaw just what I need later on—no waste and still delicious.

Reheating

This pesto is terrific served cold or at room temperature, but if you want to warm it, gently stir it into hot pasta or warm vegetables right before serving—avoid direct heat to keep that fresh flavor intact.

FAQs

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes, you can absolutely use dry-packed sun-dried tomatoes, but you’ll want to soak them in warm water for about 10-15 minutes to soften before adding to the pesto. Just be sure to drain them well to avoid watering down the flavor.
Is it necessary to use a food processor?

A food processor makes this recipe much easier and faster, but if you don’t have one, a sturdy blender or even chopping by hand will work—just expect a chunkier texture and a bit more prep time.
How can I make this pesto vegan?

To make this Sun-Dried Tomato and Spinach Pesto Recipe vegan, simply skip the parmesan and swap in nutritional yeast for that cheesy flavor. You can also experiment with blanched almonds or cashews to add creaminess.
Can I double or triple this recipe?

Definitely! Just be mindful of your food processor size—if it’s small, pulse in batches to get an even texture. The pesto stores well, so doubling or tripling is a no-brainer for gatherings.

Final Thoughts

This Sun-Dried Tomato and Spinach Pesto Recipe has quickly become one of my go-to staples because it’s bursting with flavor, easy to make, and endlessly versatile. I love sharing it with friends who are surprised by how fresh and unexpected the flavor is compared to traditional pesto. I promise, once you make it, you’ll find plenty of ways to enjoy it—and it might just become a kitchen favorite in your home too. Give it a try and let me know what you think!