Oven Dried Tomato and Basil Pesto

October 1, 2020  •  Appetizers, Condiments, Sauces

I love a recipe that can be used in different ways. This tomato based pesto, similar but not identical to the type you’ll find in Sicily, can be used as a dip for veggies, a spread for crackers, in lieu of mayo on a sandwich, or tossed with hot pasta as a sauce. Because the tomatoes are only semi-dehydrated in the oven, they have a fresher tomato taste than sound dried tomatoes you purchase either dried or in olive oil. Freeze any unused pesto.

Oven Dried Tomato and Basil Pesto
Prep time
Cook time
Total time
Recipe type: Condiment
Serves: 2 cups
  • 2 cups grape tomatoes, cut in half
  • 1 cup packed fresh basil leaves (about 1.5 ounces)
  • ¼ cup pine nuts
  • ¼ Parmigiano Reggiano cheese
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
  1. Lay cut tomatoes on a baking sheet and place in an oven at 135 degrees until about halfway dried. Alternatively, place in the oven with the light on overnight to dehydrate them.
  2. Combine semi-dehydrated tomatoes with basil, nuts, cheese, garlic, lemon juice, salt and pepper in a food processor and pulse until finely chopped and well combine. Add olive oil and pulse for a few seconds to incorporate.


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