Sun-Dried Tomato Pesto
quick and easy but deliciousI love sun-dried tomatoes! They’re so good. And even better? Sun-dried tomato pesto! It’s great added to a sandwich, pasta, or anything else really. And what’s even better is that it is made with mostly pantry items, which means you can make it any time of the year.
Whenever I make this, I don’t really have a ratio or set recipe. Just whatever I have on hand and am feeling. I’ll add different types of nuts or even not add any. Olives are also delicious in this pesto! Make it however you desire. :)
Ingredients
8.5 ounce (241 grams) sun-dried tomatoes, packed in oil
3/4 cup (75 grams) walnuts, chopped and toasted
3/4 cup Parmesan cheese, grated
4 cloves garlic
2 fire toasted red peppers, optional
1 tablespoons capers + brine, optional
1/4 cup olive oil, or more as needed
Crushed red pepper
Salt and pepper
Directions
Roast 1/2-3/4 cup walnuts over medium heat until they’re golden brown and give a nice nutty smell, around 1-2 minutes.
Then add 1/2 cup olive oil to your pan and heat over med-low heat. Add 4-5 cloves garlic and brown your garlic. This step is unneeded but I like to roast my garlic a bit for this pesto. Set the garlic aside and save the oil as we will use it later.
Add your toasted walnuts to the food processor and blend until broken up into tiny pieces. Add 8.5 oz sun-dried tomatoes (with the oil), 2 fire-roasted red peppers, 1 tbs capers (with a spoonful of the brine), 3/4 cup grated parmesan cheese, some crushed red pepper, and salt and pepper to taste to your food processor and blend. While blending, pour the olive oil into the pesto until well combined. Taste and adjust the seasonings to taste.
Enjoy! I store my pesto in the refrigerator. I love it on sliced toasted baguettes or in a sandwich or pasta!
What else would you put in this pesto?
