Sun-Dried Tomato Pesto is a twist on the classic basil pesto. This variation uses sun-dried tomatoes to impart a rich, tangy depth of flavor, blending harmoniously with the earthy notes of garlic, pine nuts, and Parmesan cheese.
Level up your cooking with this homemade sun-dried tomato pesto! Easy to make and perfect for endless dishes.
The result is a versatile, savory spread that can elevate a wide range of dishes, from pasta and sandwiches to roasted vegetables and grilled meats. Its concentrated tomato flavor offers a delightful contrast to the traditional basil pesto, making it a unique addition to your culinary repertoire.
How to Serve?
Serve Sun-Dried Tomato Pesto as a delectable spread on crusty baguette slices or as a dip for fresh vegetables. It also makes an excellent sauce for pasta; simply toss it with your favorite noodles for a quick and flavorful meal.
For a more indulgent option, use it as a topping for grilled chicken or fish, or mix it into scrambled eggs for a burst of umami. This pesto can also be drizzled over salads or used as a base for a gourmet pizza. Its rich, tangy flavor makes it a versatile and mouthwatering addition to many dishes.
How to Pair?
Sun-Dried Tomato Pesto pairs exceptionally well with a variety of foods.
For a classic combination, try it with pasta or gnocchi, allowing the pesto to coat each piece for a deliciously tangy flavor. It also complements grilled vegetables, roasted meats, or seafood, adding a robust, savory element to your meal.
Serve it alongside cheeses like goat cheese or feta for a flavorful appetizer, or use it as a dip for fresh, crusty bread. Its intense tomato flavor contrasts beautifully with milder dishes, making it a great addition to both simple and elegant meals.
Some Notes About the Recipe
- Sun-Dried Tomatoes: Use high-quality sun-dried tomatoes, preferably packed in oil, for a richer flavor. If using dry-packed tomatoes, rehydrate them in warm water before blending.
- Nuts: Pine nuts are traditional, but you can substitute with walnuts or almonds for a different flavor profile.
- Cheese: Parmesan cheese adds a savory, salty note, but you can also use Pecorino Romano for a sharper taste.
- Texture: Adjust the texture of the pesto by blending it to your desired consistency. For a chunkier pesto, pulse the ingredients less; for a smoother texture, blend longer.
- Storage: Store the pesto in an airtight container in the refrigerator. It can last for up to a week, and you can freeze it for longer storage. To prevent discoloration, drizzle a thin layer of olive oil over the surface before sealing.
Sun-Dried Tomato Pesto
Equipment
- 1 Food processor
- 1 Spatula
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 1 cup sun-dried tomatoes - packed in oil, drained
- 1/2 cup fresh basil leaves - packed
- 1/4 cup pine nuts - toasted
- 1/4 cup grated Parmesan cheese - optional
- 1/2 cup olive oil - extra virgin
- 2 cloves garlic - minced
- 1/2 teaspoon salt - to taste
- 1/4 teaspoon black pepper - to taste
Instructions
- In a food processor, combine the sun-dried tomatoes, basil leaves, toasted pine nuts, and minced garlic. Pulse a few times.
- Scrape down the sides with a spatula and add the Parmesan cheese, if using. Pulse to combine.
- While the processor is running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Season with salt and black pepper to taste. Adjust the consistency with more olive oil if necessary.
- Transfer to a serving bowl or storage container and enjoy with pasta, sandwiches, or as a dip.