Sun-Dried Tomato and Chorizo Pesto

Do you ever find yourself with a jar of sun-dried tomatoes or a few slices of chorizo left over from previous recipes, unsure of what to do with them? If you’re like me, you hate to see these delicious ingredients go to waste. That’s why I’m excited to share my favourite way to transform these leftovers into something truly magical: Sun-Dried Tomato and Chorizo Pesto.

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A Pantry Staple with Endless Possibilities

In my kitchen, there’s always a jar of sun-dried tomatoes and some chorizo lurking in the fridge. These versatile ingredients pack a punch of flavour, and when combined, they create a pesto that’s nothing short of extraordinary. This vibrant and savoury pesto not only helps you make the most of your leftovers but also adds a burst of Mediterranean sunshine to a variety of weekday meals.

Why You’ll Love This Pesto

  • Flavour Explosion: The rich, tangy taste of sun-dried tomatoes paired with the smoky, spicy kick of chorizo creates a pesto that’s robust and deeply satisfying. It’s a flavour combination that elevates any dish from ordinary to extraordinary.
  • Quick and Easy: With just a handful of ingredients and a few minutes of your time, you can whip up a batch of this delicious pesto. It’s a simple way to add gourmet flair to your everyday cooking.
  • Versatile: This pesto is incredibly versatile. Toss it with pasta, spread it on sandwiches, mix it into salads, or use it as a pizza sauce – the possibilities are endless. It’s a lifesaver on busy weekdays when you need to put together a tasty meal in no time.
  • Cost-Effective: Making your own pesto from leftovers is not only delicious but also economical. It’s a great way to minimise waste and get the most out of the ingredients you already have.
  • Make-Ahead Friendly: This pesto stores beautifully. Keep a jar in the fridge, and you’ll always have a flavourful addition ready to enhance your meals.

Get Ready to Transform Your Leftovers

Stay tuned as I walk you through the simple steps to make this mouth-watering Sun-Dried Tomato and Chorizo Pesto. Trust me, once you try it, you’ll wonder how you ever cooked without it. It’s a game-changer for your weekday meals, turning everyday ingredients into a culinary delight.

So, grab those sun-dried tomatoes and chorizo from your fridge, and let’s get started on creating a pesto that’s packed with flavour, versatility, and the power to transform your cooking. Happy cooking!

Sun-Dried Tomato and Chorizo Pesto

Recipe by Colleene Wink


Prep time


Cooking time




  • 100g sun-dried tomatoes (drained, but reserve the oil)

  • 100g chorizo sausage (diced)

  • 50g Parmesan cheese (grated)

  • 50g pine nuts (toasted)

  • 2 cloves garlic (minced)

  • 60ml reserved sun-dried tomato oil (or as needed)

  • 30g fresh parsley leaves

  • Juice of 1 lemon

  • Salt and pepper to taste


  • Drain the sun-dried tomatoes, reserving the oil they are packed in.
  • Toast the pine nuts in a dry skillet over medium heat until golden brown, stirring frequently.
  • In a food processor, combine the sun-dried tomatoes, chorizo, Parmesan cheese, toasted pine nuts, garlic, and parsley.
  • Pulse the mixture until it is finely chopped.
  • With the processor running, slowly drizzle in the reserved sun-dried tomato oil and lemon juice until the mixture is smooth and emulsified. You may need to stop and scrape down the sides of the bowl a few times. If needed, add extra olive oil to reach the desired consistency.
  • Taste the pesto and season with salt and pepper as needed. Blend again to incorporate the seasoning.


  • Transfer the pesto to an airtight container. Store in the refrigerator for up to one week or freeze for up to three months.
  • I forgot to toast my pine nuts the first time I made this recipe and it was still equally as delicious!

Meal Ideas For Your Sun-Dried Tomato and Chorizo Pesto


Toss the pesto with your favourite cooked pasta (e.g., spaghetti, penne, or fusilli) and a bit of reserved pasta water for a quick and delicious meal. Add some roasted vegetables or grilled chicken for extra flavour.

Sandwich Spread

Use the pesto as a spread on sandwiches or paninis. It pairs well with grilled chicken, mozzarella, arugula, and roasted red peppers.

Pizza Sauce

Spread the pesto over pizza dough instead of traditional tomato sauce. Top with mozzarella cheese, olives, and fresh basil leaves.

Stuffed Chicken

Stuff chicken breasts with a spoonful of pesto and bake until the chicken is cooked through. Serve with a side of roasted vegetables or a simple salad.


Spread the pesto on slices of toasted baguette and top with chopped tomatoes and fresh parsley for a quick appetiser.

Salad Dressing

Thin out the pesto with a bit of extra olive oil and vinegar to create a flavourful salad dressing.

Omelette Filling

Add a dollop of the pesto inside an omelette with some cheese and spinach for a savoury breakfast option.

Baked Potatoes

Top baked potatoes with the pesto, sour cream, and chives for a tasty twist.

Bon Appetit

What will you use your sundried tomato and chorizo pesto for? We love hearing from you so let us know on our social media platforms or send us an email. Bon appetit!

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