Sundried tomato pesto
Whip up a flavorful Sundried Tomato Pesto with just a handful of ingredients! Featuring sun-dried tomatoes, pine nuts, garlic, olive oil, and parmesan cheese, this rich and savory pesto is perfect for pasta, sandwiches, or as a dip. Ready to add a gourmet twist to your meals in minutes!
Cook time 0 min
Prep time 10 min
Ingredients:
1/2 cup sun-dried tomatoes1/3 cup pine nuts
2 garlic cloves
1/2 cup olive oil
1/3 cup grated parmesan cheese
Sundried tomato pesto is a delicious and versatile sauce that can bring a burst of Mediterranean flavor to any dish. Made with sun-dried tomatoes, pine nuts, garlic, olive oil, and parmesan cheese, this pesto is perfect for pasta, as a spread on sandwiches, or as an accompaniment to grilled meats and vegetables.
Instructions:
- Gather all your ingredients and measure them accurately.
- If your sun-dried tomatoes are not packed in oil, you may want to rehydrate them by soaking them in warm water for 20-30 minutes. Drain and pat them dry before using.
- In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them. Remove from heat and let them cool.
- Place the sun-dried tomatoes, toasted pine nuts, and garlic cloves into a food processor or blender.
- Pulse the ingredients a few times to begin breaking them down.
- Slowly pour in the olive oil while continuing to blend. You may need to stop and scrape down the sides of the bowl occasionally to ensure even mixing.
- Add the grated Parmesan cheese to the mixture and blend again until everything is well combined. The consistency should be smooth but still have some texture.
- If the pesto is too thick, you can add a little bit more olive oil or water to reach your desired consistency.
- Taste the pesto and add salt and pepper as needed. Remember that sun-dried tomatoes and Parmesan cheese can be quite salty, so adjust seasoning carefully.
- Transfer the pesto to a jar or airtight container.
- It can be used immediately or stored in the refrigerator for up to one week. You can also freeze it in ice cube trays for longer storage.
Tips:
- For a smoother texture, soak the sun-dried tomatoes in hot water for about 10 minutes before blending.
- Toast the pine nuts in a dry skillet over medium heat for a few minutes until golden brown to enhance their flavor.
- Adjust the consistency of the pesto by adding more olive oil or a small amount of water if it's too thick.
- Season with salt and crushed red pepper flakes to taste for an extra kick of flavor.
- Store any leftover pesto in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for easy portioning.
Making sun-dried tomato pesto at home is quick and easy, and the result is a rich, flavorful sauce that pairs well with a variety of dishes. By following a few simple tips, you can customize the consistency and flavor to your liking, ensuring that your homemade pesto will be a hit every time.
Nutrition per serving
14 ServingsCalories 50kcal
Protein 1.86g
Carbohydrates 3.84g
Fiber 0.81g
Sugar 2.15g
Fat 12g
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