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Sun-Dried Tomato Pesto

Sun dried tomato pesto in a bowl.
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This rich and flavorful sun-dried tomato pesto blends tangy sun-dried tomatoes, fresh basil, garlic, and toasted walnuts with olive oil for a smooth yet textured spread. Perfect for tossing with pasta, spreading on sandwiches, or serving as a dip, it’s a delicious twist on classic pesto with a bold, savory kick.

Ingredients

Units Scale
  • 6 ounces sun-dried tomatoes
  • 1 cup fresh basil leaves (be sure to remove any thick stems)
  • 4 cloves fresh garlic, crushed
  • 1/4 cup chopped walnuts
  • 1/2 cup fresh grated parmesan cheese
  • 1 cup olive oil, divided, more if needed to adjust pesto consistency
  • 1/4 teaspoon red pepper flakes, to taste

Instructions

  1. Place the sun-dried tomatoes into hot water for 20-30 minutes.  At the end of the time, remove the tomatoes from the water, drain, and place onto paper towels.
  2. While the tomatoes are soaking, toast the walnuts (see notes #1 and #2 below).
  3. Using a food processor, add roughly half of the rehydrated sun-dried tomatoes, basil, garlic, parmesan cheese, and toasted walnuts to the bowl.  Pulse several times until the tomatoes are chopped well.
  4. Add the remaining sun-dried tomatoes and a 1/2 cup of olive oil. (Splitting up the tomatoes helps create a more varied texture in the pesto.) With the motor running, slowly stream in the remaining olive oil, pausing occasionally to scrape down the sides, until the pesto is well combined and slightly textured, rather than fully pureed.
  5. Taste and adjust seasoning, add additional olive oil if need to reach your desired consistency.

Equipment

Notes

  1. Oven Method:  Preheat your oven to 350°F (175°C). Spread the walnuts in a single layer on a baking sheet and bake for 8-10 minutes, stirring halfway through, until they are golden and fragrant. Keep a close eye to prevent burning. Let them cool before using in the recipe.
  2. Stovetop Method:  Spread the walnuts in an even layer on a dry skillet over medium heat. Stir frequently for 3-5 minutes, or until they become fragrant and lightly golden. Remove from heat and let them cool before adding to the food processor.

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