From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Sun-Dried Tomato Pesto
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Instructions
1
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Soak the cashews overnight or for 8 hours in water.
2
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Preheat the oven to 400°F (200°C). Halve the tomatoes, remove the stems, and place them cut-side up in a baking dish. Add the unpeeled garlic cloves. Drizzle the tomatoes and garlic with olive oil and sprinkle with a little salt. Roast in the oven for 20 minutes, then let cool for about 15 minutes.
3
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Roughly chop the almonds and toast them in a dry pan until lightly browned. Let them cool afterward.
4
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Peel the roasted tomatoes and place them in a blender or food processor. Drain and rinse the soaked cashews, then add them along with the Parmesan and sun-dried tomatoes to the tomatoes. Squeeze the roasted garlic cloves out of their skins. Wash the basil and remove any thick stems, then add the basil and toasted almonds to the blender with the other ingredients. Blend everything until you get a smooth pesto.
5
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Add the lemon juice, balsamic vinegar, salt, and pepper to taste, and mix until well combined.
My Calorie Intake
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Tips & Tricks (5)
- Sun-Dried Tomato Selection 🍅Choose high-quality, oil-packed sun-dried tomatoes for maximum flavor depth and a more luxurious texture in your pesto.
- Toasting Nuts Technique 🥜Lightly toast almonds and cashews before blending to enhance their natural oils and bring out a deeper, nuttier flavor profile.
- Texture Balancing Trick 🥄Add olive oil gradually while blending to control the consistency, ensuring a smooth but not overly runny pesto.
- Acid Balance Mastery 🍋Balance the richness of the nuts and Parmesan by adding lemon juice and balsamic vinegar in small increments, tasting as you go.
- Storage Pro Tip 🧊Store the pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation and maintain freshness for up to a week in the refrigerator.
Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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