Description
This bold and zesty Sun-Dried Tomato Pesto blends rich tomatoes, garlic, nuts, cheese, and olive oil into a vibrant, versatile spread. Perfect for pasta, sandwiches, or dipping!
Ingredients
Scale
- 1 jar (8–10 oz) oil-packed sun-dried tomatoes, drained
- 1–2 garlic cloves
- 1/2 cup pine nuts, walnuts, or almonds
- 1/4 cup freshly grated Parmesan cheese (or vegan alternative)
- 1 packed cup fresh basil leaves (optional)
- 1/2 to 3/4 cup extra virgin olive oil (including reserved tomato oil)
- Salt and freshly ground black pepper, to taste
- Optional: red pepper flakes or lemon zest
Instructions
- Drain sun-dried tomatoes, reserving the oil.
- Combine tomatoes, garlic, nuts, Parmesan, and basil in a food processor. Pulse to blend.
- While blending, drizzle in olive oil until the pesto reaches your desired consistency.
- Season with salt, pepper, and optional red pepper flakes or lemon zest.
- Transfer to a jar, top with olive oil, and store in the fridge.
Notes
- For a vegan version, use nutritional yeast instead of cheese.
- Nut-free? Try sunflower or pumpkin seeds instead.
- Freeze in small containers or ice cube trays for long-term storage.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Italian / Mediterranean
Nutrition
- Serving Size: 2 tbsp
- Calories: 100
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 4mg