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Mains

Sun-Dried Tomato Pesto

By Christie

Sun-Dried Tomato Pesto

Who doesn’t love a 5 minute recipe?

I certainly do! Especially when it is loaded with a lot of flavors and tastes like it took a while to develop!

That is the case with sun-dried tomatoes pesto. The sun-dried tomatoes by themselves are full of flavor and I also used the Italian seasoned ones which makes them even more rich and delicious. You can perfectly replace them with the regular ones.

This recipe is as simple as placing all ingredients in the food processor and blend – Boom, as simple as that.

Sun-Dried Tomato Pesto

This pesto is delicious as is, served as a dip with toasts, crostini and tortillas. You can use it to enhance the flavor of your tomato sauce,  a couple of teaspoons will add that tomato concentrated flavor to your recipe. You can use it atop of your favorite pizza.

You could also enjoy it with pasta…

Sun-Dried Tomato Pesto

Honestly, endless possibilities.

I love to mix a couple of tablespoons with mozzarella cheese, fresh basil and a drizzle of balsamic vinegar.

And you could add three tablespoons of sun-dried tomato pesto, 3 tablespoons of fresh lemon juice, 1 tablespoon of parmesan cheese to your favorite hummus and it is scrumptious!

Sun-Dried Tomato Pesto

We love to serve it when entertaining friends.

You can make it ahead, just store it in airtight container in the refrigerator for up to one week.

Like all pesto, it  freezes well. You could freeze it in a small jar or container or you could freeze it in ice cube trays. You can add the cubes  while cooking your favorite sauces, soups, stews, chicken or beans. Wherever your imagination takes you!

Here’s the recipe and enjoy!

Sun-Dried Tomato Pesto

Yield: 4 - 6 servings

Sun-Dried Tomato Pesto

Ingredients


1 (1.5 oz)  jar or Sun-Dried Tomatoes in Olive Oil (with Italian herbs)

(I used this one)

2 garlic cloves

1/2 cup parmesan cheese

1/2 cup of fresh basil

1/4 tsp of dry or 1/2 tsp of fresh thyme

1/4 cup of roasted or toasted almonds

1/4 cup extra virgin olive oil

1/4 tsp of salt + pinch of black pepper

Instructions

Place all ingredients, sun-dried tomatoes and the oil in the jar, garlic, parmesan, almonds, basil, thyme, olive oil, salt and pepper in the food processor.

Blend until you obtain a coarse mix or the tomatoes are completely chopped. Adjust olive oil, salt and pepper to your preference.

 

Notes

You can make it in advance and store it in airtight container in the refrigerator for up to one week.

Like all pesto, it  freezes well. You could freeze it in a small jar or container or you could freeze it in ice cube trays.

Sun-Dried Tomato Pesto

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  1. Hayley says

    July 25, 2017 at 12:07 pm

    This all looks so great! I love pesto and I love sun dried tomatoes, so I know that I’ll absolutely love this! I’d probably eat it with pasta or crostini 🙂 YUM!

    Reply
    • Christie says

      July 26, 2017 at 2:03 pm

      Hi Hayley! That’s exactly how we like it! Thank you so much!

      Reply

Trackbacks

  1. Turkey Picadillo - Food and Flair says:
    January 16, 2022 at 3:03 am

    […] mixed it with my sun-dried tomato pesto over pasta and it was fantastic! A crowd […]

    Reply

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