Sun-Dried Tomato Pesto
A vibrant, Mediterranean-inspired pesto that packs a punch of intense, savory tomato flavor and toasted nuttiness.
Ingredients
- •1 cup (150g) oil-packed sun-dried tomatoes, drained
- •1/2 cup (60g) toasted pine nuts
- •1/2 cup (50g) freshly grated Parmesan cheese
- •2 cloves garlic, peeled
- •1/2 cup (120ml) extra virgin olive oil
- •1/4 cup (10g) fresh basil leaves
- •1/4 teaspoon salt
- •1/4 teaspoon black pepper
Instructions
- 1
Place the drained sun-dried tomatoes, toasted pine nuts, garlic cloves, and fresh basil into the bowl of a food processor.
- 2
Pulse the ingredients several times until they are coarsely chopped.
- 3
With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the mixture reaches your desired consistency.
- 4
Add the grated Parmesan cheese, salt, and pepper, then pulse briefly just to incorporate the cheese.
- 5
Taste the pesto and adjust the seasoning with more salt or pepper if needed.
💡 Chef tips
- If you prefer a vegan version, simply omit the Parmesan cheese or substitute it with 2 tablespoons of nutritional yeast.
- Store the pesto in an airtight glass jar in the refrigerator for up to one week, ensuring a thin layer of olive oil covers the surface to prevent oxidation.
- To toast the pine nuts, place them in a dry skillet over medium heat for 3-5 minutes, shaking frequently until golden and fragrant.
✅ How it should turn out
The finished pesto should be a deep, rustic red color with a thick, spreadable texture, smelling intensely of sun-ripened tomatoes and toasted nuts with a savory, umami-rich finish.