Sun-Dried Tomato Pesto
I used sun-dried tomatoes packed in olive oil to make this. To make the pesto, you use the oil that the sun-dried tomatoes are packed in (hooray for using everything...), adding additional olive oil (if necessary) to bring the total amount to 1 cup (250ml.) That was the right amount of oil for me but since jarred tomatoes can vary, start with 3/4 cup (180ml) of oil, adding more until it's a nice, spreadable consistency.
If you don't have a food processor you could make this in a mortar and pestle or a blender. I like to keep it a little on the chunky side so if using a blender, keep an eye on the texture. If you don't have walnuts, you can use almonds or another nut.
Note: This recipe makes quite a bit. It's a good amount if you want to toss it with warm pasta for a main course, but you can cut it in half if just using it as a spread. Or you can make the full recipe and freeze half of it to use at a later date.
Ingredients
- 2 cups (220g, 8 ounces - drained weight) sun-dried tomatoes packed in olive oil
- 3/4 to 1 cup (180-250ml) olive oil with additional extra-virgin oil olive to get the amount needed, from the sun-dried tomatoes
- 1/2 cup (50g) walnuts coarsely chopped, toasted
- 1/2 cup (45g) Parmesan Cheese grated
- 2 cloves garlic peeled and thinly sliced
- 2 teaspoons rosemary leaves finely chopped fresh
- pinch red pepper flakes
- 1/2 teaspoon kosher salt or sea salt
- lemon freshly squeezed juice
Instructions
- Coarsely chop the sun-dried tomatos and put them in the bowl of a food processor. Add 3/4 cup (180ml) of the oil, chopped walnuts, Parmesan, garlic, rosemary, red pepper flakes, salt, and a few drops of lemon juice.
- Pulse in the food processor until it's a cohesive paste. Taste and add some or all of the remaining 1/4 cup (60ml) oil, additional salt, chopped rosemary, or lemon juice, if desired.
Notes
- Serving: See serving suggestions at end of post.
- Storage: The pesto will keep two weeks in the refrigerator. It can also be frozen for 2 to 3 months, or longer.