Description
Sun-Dried Tomato Pesto is a bold, Mediterranean-inspired sauce made with sun-dried tomatoes, fresh basil, Parmesan, and walnuts. It’s rich, tangy, and nutty, transforming simple dishes into something special. Ready in just 10 minutes, it’s perfect for pasta, sandwiches, or as a dip.
Ingredients
8 ounces sun-dried tomatoes packed in olive oil
1/2 cup fresh basil leaves, packed
1/2 cup freshly grated Parmesan cheese (or Pecorino Romano)
1/4 cup walnuts (or pine nuts)
1/2 cup extra virgin olive oil
1 tablespoon lemon juice
3 medium cloves fresh garlic (plus more to taste)
1/2 teaspoon granulated sugar
Ground black pepper, to taste
1/4 teaspoon red pepper flakes (optional)
Instructions
- Drain the sun-dried tomatoes if they are very oily and place them in a food processor.
- Add basil leaves, Parmesan cheese, walnuts, garlic, lemon juice, sugar, black pepper, and red pepper flakes if desired.
- Pulse the mixture while gradually adding olive oil until a smooth, spreadable pesto forms.
- Taste and adjust seasoning with more salt, pepper, or garlic as needed.
- Transfer the pesto to an airtight container and store in the refrigerator for up to one week or freeze for later use.
Notes
For a vegan version, substitute nutritional yeast for Parmesan cheese.
To prevent darkening, top with a thin layer of olive oil before storing.
Freeze in ice cube trays for easy portioning and long-term storage.
If the pesto is too thick, add more olive oil or a tablespoon of warm water.
For extra flavor, blend in roasted red peppers or spinach.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 160
- Sugar: 1g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
