Sundried Tomato Pesto Recipe: Don't Wait for Summer Basil Pesto (15 Minutes) by Jan Mostrom

I love making pesto with all my basil during the summer months. But I just discovered this delicious sundried tomato pesto while making this easy and delicious slow-cooker sundried tomato and spinach pasta bake. You can use this rich, homemade sundried tomato pesto like any pesto. Use the Italian condiment on a variety of sandwiches, roasted potatoes, to top soup or pasta. It's a really delicious addition to many dishes to make the ordinary just a bit more special.

To make this sundried tomato pesto recipe you will need walnuts, sundried tomatoes packed in oil, fresh garlic, Parmesan cheese, kosher salt, black pepper, crushed red chili flakes, a jar of roasted red peppers and extra-virgin olive oil. The ingredients are whirled in a food processor until thick and still a little chunky. So quick and easy!

Don't kick the basil pesto to the curb, but do add this new way to pesto into your menu rotation. This gluten-free sundried tomato pesto is delicious served with a sliced baguette or other crusty bread or with crackers or fresh vegetables. How will you use it?

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Cuisine: American
Prep Time: 7 minutes
Cook Time: 6 to 8 minutes
Total Time: 15 minutes
Servings: 10 (makes about 2 cups)

Ingredients

• 1/2 cup walnuts, pine nuts or cashews
• 1 cup (8 ounces) sundried tomatoes packed in oil
• 3 cloves garlic, sliced
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 - 2 roasted red pepper quarters, from a jar (about 1/4 cup), optional
• 1/4 cup extra virgin olive oil

Helpful Products

• Food Processor
• Pepper Grinder
• Mason Jar
• Measuring Cups
• Measuring Spoons
• Skillet
• Salt and Pepper
• Grater
• Airtight Containers

Recipe Notes

• Pesto will keep in an airtight container or mason jar for a week in the fridge, or freeze in an airtight container for up to three months. When you unfreeze, be sure to bring to room temperature then stir to blend the oil.

• If you can, freshly grate the Parmesan cheese for the best taste.

Here's how to make it: 

1. Put the walnuts in a medium-size skillet on medium heat. Let them toast to a deeper brown for about 6 to 8 minutes continuing to stir so they don't burn. Remove from heat and set to the side.
   
2. In a food processor place half the tomatoes with the oil and all of the rest of your ingredients except for the extra-virgin olive oil.
   
3. Pulse until the ingredients are combined but still chunky.
   
4. Add the balance of the tomatoes in oil and then add olive oil as you gently pulse the mixture. You don't want a smooth pesto so make sure not to overblend. Check taste and see if you need to add more salt, pepper or Parmesan.
   
   

Nutrition Facts Per Serving

Calories: 105

Total Fat: 8.1g

Saturated Fat: 2g

Cholesterol: 5mg

Sodium: 195mg

Total Carbohydrate: 6.1g

Dietary Fiber: 1.5g

Total Sugars: 0.6g

Protein: 3.9g

Vitamin D: 0mcg

Calcium: 86mg

Iron: 1mg

Potassium: 114mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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