When we hear the word pesto, we usually think of the traditional basil variety. However, the word pesto means to crush – originally with a mortar and pestle, (although these days a food processor or blender is easier and faster).
This Sundried Tomato Pesto is a lovely variation on traditional pesto, and incorporates sundried, as well as fresh tomatoes, in addition to nuts, garlic, basil, and olive oil. It is a delightful sauce that will transform any dish it accompanies. Serve this pesto just as you would basil pesto, and watch as your taste buds dance in delight.
Indulge in its rich and vibrant flavors over pasta, spread it generously on a perfectly crisp pizza crust, stir it into soups, blend it into a smooth and creamy hummus, or use it as a spread on your favorite sandwich, elevating it to a whole new level of deliciousness. Let your imagination run wild with the endless possibilities!
Sun-dried Tomato Pesto
- Food processor or blender
- ½ cup sun-dried tomatoes in olive oil
- 1 cup fresh tomatoes chopped
- 3 garlic cloves
- ½ cup fresh basil
- 2 tablespoons pine nuts, or walnuts
- 2 tablespoons olive oil
- salt & pepper to taste
- Add the pine nuts or walnuts to a dry pan, and toast over medium heat for 1-2 minutes until they are fragrant. (Keep an eye on them because they can go from toasty to burnt in no time.)
- Combine the sun-dried tomatoes, chopped fresh tomatoes, garlic, basil, toasted nuts and olive oil in a food processor or blender. Process to a paste.
- Transfer to an airtight container and store in the refrigerator.