Sun-dried Tomato and Toasted Walnut Pesto

For a tasty, quick and easy pasta sauce try Sophie Grigson's sun-dried tomato pesto, made in minutes
By Sophie Grigson
Sun-dried Tomato and Toasted Walnut Pesto
  • Rating:
  • Serves: 4-6
  • Cook Time: 4 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 55 g shelled walnuts
  • 100 g sun-dried tomatoes, in oil
  • 3 cloves garlic, roughly chopped
  • 55 g parmesan, broken into chunks
  • 1 red chilli, de-seeded and roughly chopped (optional)
  • olive oil


1. Preheat the oven to 200°C/gas 6.

2. Spread the walnuts on a baking sheet and roast them in the oven for 3-4 minutes, shaking once or twice, until browned, taking care not to let them burn.

3. Tip the browned nuts into a wire sieve and shake the sieve over a sheet of newspaper to remove loose flakes of papery skin. Leave to cool.

4. Place the cooled walnuts, sun-dried tomatoes, garlic, Parmesan and chilli, if using in a food processor.

5. Process until smooth and then with the motor still running, trickle in enough oil (using a mixture of the sun-dried tomato oil and olive oil) to give a creamy sauce

6. If you want to store the pesto, spoon it in to a screw top jar, smooth down and cover with a thin layer of olive oil. Screw the lid on tightly and keep pin the fridge, where it will last for at least two weeks.

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