Name: Sun-Dried Tomato Pesto
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 cup sun-dried tomatoes in olive oil; 0.5 cup walnuts; 1 clove garlic; 1 roasted red pepper; 0.5 tsp kosher salt; 0.25 tsp black pepper; 0.333 cup parmesan cheese; 0.5 cup olive oil

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Sun-Dried Tomato Pesto

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

Add the sun-dried tomatoes, walnuts, garlic, roasted red pepper, salt, black pepper, and parmesan to a food processor.

Run the processor on low for about 20 to 30 seconds, until everything is combined.

Scrape down the sides with a spatula, secure the lid, and turn the processor back on low.

Slowly drizzle in the olive oil until the pesto comes together in a thick, spreadable consistency.

Transfer to a jar and store in the refrigerator for up to 10 days.

Nutrition

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Tips & Tricks (5)

Toast Your Walnuts First 🌰
Lightly toast the walnuts in a dry pan for 2-3 minutes before blending to unlock their deep, nutty flavors and create a more complex, premium taste profile.
Pat Dry Sun-Dried Tomatoes 🍅
Remove excess oil from jarred sun-dried tomatoes with paper towels before processing to control the final consistency and prevent an overly oily pesto.
Pulse Rather Than Purée 🔄
Use short pulses in your food processor instead of continuous blending to maintain a rustic, chunky texture that feels more artisanal and authentic to traditional Italian pesto.
Reserve Quality Olive Oil 🫒
Use a basic olive oil for processing, then finish by stirring in a premium extra-virgin olive oil at the end to preserve its delicate flavor and aroma.
Balance Acidity with Sweetness ⚖️
Add a pinch of honey or balsamic vinegar to round out the acidic sun-dried tomatoes and create a more sophisticated, well-balanced flavor that's greater than the sum of its parts.