Sun Dried Tomato Pesto

Name: Sun Dried Tomato Pesto
Prep time: 20 min
Total time: 20 min
Yield: 20 tablespoons (1¼ cup)
Ingredients: 1 1/2 cups water; 1 cup (4 ounces) dry-packed sun-dried tomatoes; 1/4 cup roasted salted cashews; 2 garlic cloves; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes; 1/4 cup grated Parmesan or pecorino cheese; 1/4 cup extra virgin olive oil

User Reviews

5.0

6 reviews

Excellent

Prep Time
20 mins
Total Time
20 mins
Servings
20 tablespoons (1¼ cup)
Calories
543 kcal
Course
Condiments
Cuisine
Italian

Sun Dried Tomato Pesto

Grace Petty

Report

Use sun dried tomato pesto on its own as a dip or a sandwich spread, or substitute it for basil pesto in any of your favorite pesto recipes.

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 1/2 cups water
1 cup (4 ounces) dry-packed sun-dried tomatoes
1/4 cup roasted salted cashews
2 garlic cloves, smashed and peeled
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan or pecorino cheese
1/4 cup extra virgin olive oil

Add to Shopping List

Instructions

Soften the dried tomatoes. In a small pot with a lid, bring the water to a boil over high heat. When boiling, add the sun-dried tomatoes, remove from the heat, cover. Set aside for 10 minutes to steep.
Make the pesto. Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with the cashews, garlic, oregano, basil, and red pepper flakes (if using). Pulse until the ingredients are finely chopped, pausing once to scrape down sides. Add the cheese and pulse to combine. With the processor running, stream in the olive oil. Stream in the reserved soaking liquid, a spoonful at a time, until you have a spreadable, nearly uniform texture (I use about 1/4 cup in total). Serve immediately, or store in a jar in the refrigerator for up to a week.

Notes

to browse quality Mediterranean ingredients including the
olive oil,
sun dried tomatoes
, and
oregano
used in this recipe.
Drain them well and skip the step of soaking them in hot water. Add them directly to the food processor. Stream in water in place of the reserved soaking liquid.
Transfer to a sealable freezer safe jar and store in your freezer for up to 3 months. Defrost it in the refrigerator before using it.
I based the quantity on one cup of dry tomatoes because 4 ounce bags are a common portion size sold at grocery stores. In a standard food processor you could easily double this amount, and use the whole bag from
our shop
!
Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, sun dried tomatoes, and oregano used in this recipe.
This recipe makes enough pesto to combine with 1 pound of pasta (or more, depending on how saucy you like things). To make red pesto pasta:
Cook 1 pound of pasta in boiling salted water. Reserve 1 cup of the pasta's starchy water before draining. Add the red pesto to a large mixing bowl and loosen with a splash of the reserved pasta water. Then toss with cooked pasta until coated and creamy, adding more pasta water as necessary.
Cook 1 pound of pasta in boiling salted water. Reserve 1 cup of the pasta's starchy water before draining.
Add the red pesto to a large mixing bowl and loosen with a splash of the reserved pasta water. Then toss with cooked pasta until coated and creamy, adding more pasta water as necessary.
To use oil-packed sun dried tomatoes: Drain them well and skip the step of soaking them in hot water. Add them directly to the food processor. Stream in water in place of the reserved soaking liquid.
To freeze: Transfer to a sealable freezer safe jar and store in your freezer for up to 3 months. Defrost it in the refrigerator before using it.
Feel free to double this pesto. I based the quantity on one cup of dry tomatoes because 4 ounce bags are a common portion size sold at grocery stores. In a standard food processor you could easily double this amount, and use the whole bag from our shop!
To toast your own cashews: Preheat the oven to 350°F. Spread nuts on a baking sheet in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly browned. Remove from the oven and allow to cool. Feel free to swap cashews for pine nuts, walnuts, sunflower seeds, or almonds.

Nutrition Information

Show Details

Calories 54.3kcal (3%) Carbohydrates 4g (1%) Protein 1.5g (3%) Fat 4g (6%) Saturated Fat 0.8g (4%) Polyunsaturated Fat 0.5g Monounsaturated Fat 2.5g Cholesterol 1.1mg (0%) Sodium 40.3mg (2%) Potassium 209.5mg (6%) Fiber 0.8g (3%) Sugar 2.2g (4%) Vitamin A 68.8IU (1%) Vitamin C 2.3mg (3%) Calcium 20.6mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 20tablespoons (1¼ cup)

Amount Per Serving

Calories 543 kcal

% Daily Value*

Calories	54.3kcal	3%
Carbohydrates	4g	1%
Protein	1.5g	3%
Fat	4g	6%
Saturated Fat	0.8g	4%
Polyunsaturated Fat	0.5g	3%
Monounsaturated Fat	2.5g	13%
Cholesterol	1.1mg	0%
Sodium	40.3mg	2%
Potassium	209.5mg	4%
Fiber	0.8g	3%
Sugar	2.2g	4%
Vitamin A	68.8IU	1%
Vitamin C	2.3mg	3%
Calcium	20.6mg	2%
Iron	0.7mg	4%