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Sun Dried Tomato Pesto

Sun Dried Tomato Pesto
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Sun Dried Tomato Pesto is a vibrant and flavorful Italian classic bursting with the intense sweetness of sun dried tomatoes combined with fresh herbs, nuts, garlic, Parmesan cheese, and olive oil. This easy-to-make pesto adds a rich, tangy, and savory punch to any dish, whether spread on crusty bread, mixed into pasta, or used as a dip or sauce. Ready in under 15 minutes, it’s a versatile and wholesome addition to your kitchen repertoire.

Ingredients

Scale

Main Ingredients

  • 1 cup sun dried tomatoes (oil-packed or soaked dry-packed)
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts or walnuts
  • 2 garlic cloves
  • 1/3 cup grated Parmesan cheese (or nutritional yeast for dairy-free)
  • 1/2 cup extra virgin olive oil
  • Salt, to taste
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare Your Ingredients: Gather all ingredients. If using dry-packed sun dried tomatoes, soak them in warm water for 10-15 minutes to soften, then drain and pat dry.
  2. Blend the Base: In a food processor or blender, combine softened sun dried tomatoes, fresh basil leaves, nuts, and garlic cloves. Pulse until coarsely chopped, creating a thick textured paste.
  3. Add Cheese and Olive Oil: Add grated Parmesan cheese and slowly pour in the olive oil while the processor is running, blending until smooth and creamy. Control thickness by adjusting oil quantity.
  4. Season and Adjust: Season with salt and freshly cracked black pepper to taste. Pulse a few more times to combine. Taste and adjust with more olive oil or a splash of lemon juice if desired.
  5. Store or Serve: Transfer the pesto to a clean jar or bowl. Serve immediately or refrigerate. Drizzle with olive oil on top to preserve freshness.

Notes

  • Use oil-packed sun dried tomatoes for richer flavor and softer texture.
  • Toast nuts lightly in a dry pan to enhance nuttiness and aroma.
  • Use fresh basil to ensure vibrant color and intense herbal flavor.
  • Adjust olive oil quantity gradually to control pesto thickness.
  • Cover pesto surface with a thin layer of olive oil when storing to prevent oxidation and browning.
  • For a dairy-free pesto, replace Parmesan cheese with nutritional yeast.
  • To make nut-free pesto, substitute pine nuts or walnuts with sunflower seeds or omit nuts.
  • Add red pepper flakes or fresh chili for a spicy kick.
  • Try swapping or adding herbs like parsley or oregano for varied flavor.
  • Add roasted red peppers for a sweeter, smoky twist.
  • Freeze pesto in ice cube trays for easy portioning and use within 3 months.
  • Serve pesto fresh or at room temperature for best flavor; avoid microwaving.

Nutrition

Keywords: Sun Dried Tomato Pesto, Italian Pesto, Homemade Pesto, Easy Pesto, Vegan Option, Nut Free Option, Quick Sauce, Spread, Dip

Find it online: https://mydishez.com/sun-dried-tomato-pesto/