Reviewed: Dec. 7, 2009

I really didn't like this at all. Maybe I just don't care for sun-dried tomatoes, but I didn't like the texture or the flavor of this. All I could taste was the tomatoes and the vinegar, but I had been really looking forward to the fresh flavors of the parsley, the basil, and especially the pine nuts. It didn't taste good to me.

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EmmileaTheNotorious

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Reviewed: Jul. 15, 2009

I made this with roasted red peppers instead of the sundried tomatoes, because I bought the wrong thing at the grocery store. It turned out great that way and I would love to try this recipe with other vegetables. Yum.

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Daniel's Sarah K

Cooking Level: Intermediate

Home Town: Dearborn, Michigan, USA

Living In: Utica, Michigan, USA

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Reviewed: Jul. 13, 2009

Great starting point. I wanted to recreate the sun dried tomato pesto a local restaurant makes. Turned out great! Didn't follow it exactly - didn't really measure and omitted the pine nuts, red wine, and tomato paste. I think a couple of splashes of balsamic vinegar and some fresh tomato really made this. Boyfriend loved it and even thought it was better than the restaurant's (less oily he said)! Just served it with a loaf of Italian bread as a little appetizer.

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Jillia

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Reviewed: Jul. 7, 2009

I made this vegetarian by omitting the Parmesan cheese, and it was delish. I will skip the balsamic vinegar next time, though, as I found it made this a bit too sweet for my taste.

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STEPFSTAPF

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Reviewed: Jul. 6, 2009

I made some modifications so I could just use the ingredients I had: no sun-dried tomatoes, but I added in an extra tbs of tomato paste and added a little bit of sugar to counter the tomato paste. Didn't have red wine to add, either. I added in a little extra garlic, too. This was extremely yummy-- thank you!

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slcgirl3

Cooking Level: Intermediate

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Reviewed: May 10, 2009

I needed a sun-dried tomato pesto for a stuffed pork tenderloin recipe. I googled this and tried it and found it amazing. The next night I made more as a sauce for gnocchi - stunning! A definite keeper for no fail, favourite recipes. So versatile.

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Susan Tuckey

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Reviewed: Apr. 13, 2009

I didnt give it 5 stars because I made modifications to the recipe. I added a lot less balsamic and more basil (2 Tablespoons more), more pine nuts (total 1/3 cup), more olive oil and red wine(1/8 cup more each). I also added cracked pepper and 2 lbs of salad shrimp. I think this recipe is a good starting platform. My family liked it.

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new veggie

Cooking Level: Beginning

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Reviewed: Mar. 15, 2009

Used this recipe for a pita pizza. 5 out 5! I went ahead and mixed all the ingredients into the blender.

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cassandra

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Reviewed: Mar. 8, 2009

Amazing pesto recipe. We absolutely loved it. I only made 10 servings because all I needed was a couple of TBS for the "Pizza Without the Red Sauce" recipe from this site. I wish I had made more to have o n pasta! The only change I made was to use Sun-Dried tomato paste instead of regular paste. I had it in a tube and didn't want to open a can of regular paste for a TBS or so. Still, it came out just great. Thanks so much for the recipe.

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MATTSBELLY

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2008

I enjoy this pesto. I used it to make another recipe on this site and I had a hard time getting my blender to work with me but the flavor was good in the recipe that I used. I had *lots* left over and look forward to throwing it on a warmed up Boboli for lunch or as spread for a snack. Very easy, especially if the ingredients are standards in your kitchen, which for us it was. I'm a fan of garlic, red wine and basil - therefore would probably add in more of those 3 ingredients the next time I make this. Thanks!

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Seattle Insomniac

Cooking Level: Expert

Home Town: Yakima, Washington, USA

Living In: Temecula, California, USA

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Reviewed: Nov. 6, 2008

I'm not a huge fan of pesto, however, I really enjoyed this sauce. It was a great spin off of traditional pesto. I love sun-dried tomatoes. Not only was this flavorful, but it's also rather low in calories/fat. I used red wine, not red wine vinegar, and I forgot to put in the balsamic vinegar, but it still turned out really good. I'm excited to try it with the balsamic vinegar next time, and maybe I will try it with red wine vinegar instead of actual red wine. This recipe is versatile, and could be good either way! I also didn't have a food processor, so I used a blender. It takes a bit of patience and time compared to a food processor. I had to stop and stir it now and then to make sure it all got blended/chopped, but my blender doesn't work well, and it was definitley worth the effort! I put this over farafalle and served it with fresh french bread and the Easy Garden Green beans recipe on this site. Like other reviews have said, this recipe makes a lot. There are only two of us in the house, and we are gladly freezing the rest of the sauce to use for quick pasta dinners in the future. Thank you for sharing this simple and yummy recipe!

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Peanut

Cooking Level: Intermediate

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Reviewed: Apr. 28, 2008

Great recipe, also fabulous on sandwiches.

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Roshanthi

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Reviewed: Apr. 19, 2008

I was not too sure how this one would go over because I tasted it in the food processor and it seemed a little heavy on the balsamic flavor. However, once I tossed it with the pasta (you don't need nearly as much as if you were using say meat sauce),...heavenly. Maybe even the best pasta dish I have eaten in or out of a restaurant! The only subs I made were that I used asiago instead of parmesan because mine had gone bad and I added some of that seasoning stuff that you are supposed to mix with olive oil and dip bread in because I add that to everything. My meat loving husband was also a fan.

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tatersmom

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Reviewed: Jan. 18, 2008

The color ends up looking like something you wouldn't want to eat and the flavor was lacking.

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DARCIE

Cooking Level: Intermediate

Home Town: Powell, Wyoming, USA

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Reviewed: Nov. 24, 2007

This was very delicious even without the addition of wine. I thought it was a bit rich, but then you only have to use a little sauce.

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AllyDee

Cooking Level: Intermediate

Home Town: Prince George, British Columbia, Canada

Living In: Edson, Alberta, Canada

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Reviewed: Nov. 17, 2007

Delicious! Freezes well, too.

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Goldenlocks

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Nov. 16, 2007

Used sun dried tomatoes in oil.........drianed them, soaked them in hot water and then re-used the oil:).

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VIVNIDHI

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Reviewed: Oct. 29, 2007

Excellent. I didn't have crushed tomatoes so I left them out, nor the onion or balsamic so I subbed red wine vinegar(a visit to the grocery store was out). Also, I added some brazil nuts, extra basil and parsley and hand crushed it in batches in my mortar and pestle(my blender jammed). My shoulders hurt, but it was worth it for this heavenly concoction.

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Samitestar

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Aug. 26, 2007

Really, really delicious. In my opinion, the oil needs to be reduced by about a quarter, though.

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Julia

Cooking Level: Intermediate

Home Town: Vinnytsia, Vinnytsia Oblast, Ukraine

Living In: San Jose, California, USA

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Reviewed: Aug. 9, 2007

Great recipe...Don't forget you can add cooked, diced chicken or pork; shrimp, clams etc...We like things more garlicky so we use more garlic...If you want to thin it out any, use a little of the pasta cooking water....This can be adapted to so many things

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Honey

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Greeley, Colorado, USA

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Sun-Dried Tomato Pesto

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