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.
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…
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!
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
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
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.
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.