Sundried tomato pesto
Sundried tomato pesto is a vibrant, Mediterranean sauce made from sun-dried tomatoes, pine nuts, garlic, olive oil, and Parmesan cheese. This versatile pesto works well with pasta, sandwiches, and grilled dishes.
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.
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.
Sundried tomato pesto FAQ:
Sundried tomato pesto can be stored in the refrigerator for up to one week. Make sure to keep it in an airtight container to maintain freshness.
Yes, you can substitute pine nuts with walnuts, almonds, or cashews if desired. However, the flavor and texture may vary slightly.
If your pesto is too thick, you can blend in a little more olive oil or a small amount of water until you reach your desired consistency.
Sundried tomato pesto is versatile and can be used as a sauce for pasta, a spread on sandwiches, or as a dip for vegetables and crackers.
Your pesto should be well combined with a smooth texture, while still retaining some chunky bits. Scrape down the sides of the processor to ensure even blending.
Cooking 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.
Nutrition Facts
14 ServingsCalories 50kcal
Protein 1.86g
Carbohydrates 3.84g
Fiber 0.81g
Sugar 2.15g
Fat 12g
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