Sunblushed tomato Pesto


In the past I ran my own market stall making pesto (8 varieties) from beetroot to the basic basil. Unfortunately due to ever increasing fees and laws, combined with lack of time I decided to finish up. I was doing this before there where so many varieties on the supermarket shelves, I loved it and so did my customers, so much so that I got offered to bottle the product by a company but turned it down. Anyway here is the recipe for the sunblushed tomato pesto.



100g sunblushed tomatoes (The soft ones in oil are best but you do need 100g of tomatoes on top of the oil weight within the packet. Could be called semi dried. You can use the oil to replace the oil in the recipe if you like.)

50g Parmesan

2 cloves Garlic

60g Pinenuts

375ml Oil (could use olive oil or for a more affordable alternative use a more basic oil like canola)




Well it’s simple and you can do it in two ways, 1) the traditional way in a pestle and mortar or 2) in a food processor. This recipe will be in a food processor but if you use the other method it is basically the same where you grind the ingredients to a paste then slowly add the oil.


  1. Add parmesan, garlic and pinenuts to the processor then blend to a chunky paste.
  2. Add the sunblushed tomatoes.
  3. Slowly add the oil whilst processing.
  4. Adjust seasonings accordingly.


I have been told this recipe taste a bit like Bolognese, so saying that mixed through mince or simply as a dip.


There are also recipes for beetroot and dill pesto, lemon and saffron pesto, basil pesto, capsicum pesto and pea and mint pesto.