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Sun-Dried Tomato Pesto
Sun-Dried Tomato Pesto
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Prep Time:
5 minutes
Cook Time:
8 minutes
Total Time:
13 minutes
Elevate your dishes with vibrant Sun-Dried Tomato Pesto - perfect for pasta, sandwiches, dips, and soups!
Ingredients:
  • 1/2 cup walnuts (or other nut)
  • 1 cup (8 ounces) sun-dried tomatoes packed in oil
  • 3 cloves garlic, sliced
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili flakes (optional)
  • 1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional)
  • 1/2 cup good quality olive oil
Instructions:
  • Preheat the oven to 350°F. Spread walnuts on a sheet pan and toast for 6 to 8 minutes until fragrant and lightly colored. Let them cool before using.
  • Combine half of the sun-dried tomatoes with walnuts, cheeses, garlic, salt, pepper, chili flakes, and preserved roasted red pepper (if using) in a food processor or blender. Pulse until well chopped.
  • Add the remaining sun-dried tomatoes and their oil to the mixture. While the food processor is running, drizzle in the olive oil slowly until the pesto reaches a smooth yet slightly chunky consistency. Use immediately or store in the fridge for up to a week or freezer for up to 3 months. Enjoy the recipe? Feel free to rate us and leave a comment!

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