Here it is! The Sun-Dried Tomato Pesto recipe I promised you last week.
Pesto is such a great way to use up all your garden basil when you have too much! You can make a big batch and freeze it in jars or tupperware containers for months. Fresh basil taste all winter long– win! I love the tang the sun-dried tomatoes gives to this pesto. It’s so flavorful. I used my Homemade Sun-Dried Tomatoes in this, but you can definitely use store bought as well.
We used this as the sauce on veggie pizzas several times. I also had some with raviolis, and it was just as amazing. I think it would be really good in a caprese grilled cheese with some fresh tomatoes and mozzarella!
- 1 cup sun-dried tomatoes
- 1 cup fresh basil leaves, loosely packed
- ¼ cup toasted walnuts
- ¼ cup Parmesan cheese
- 2 cloves garlic
- ~1/2 cup olive oil
- Salt and pepper, to taste
- If your sun-dried tomatoes are packed in oil, drain them. If not, place them in a heat-safe bowl and pour boiling water over top to cover. Let sit 5 minutes, then drain.
- In a food processor, combine sun-dried tomatoes, basil, walnuts, Parmesan, garlic and about ¼ of the oil.
- Pulse a few times to combine everything. With the food processor running, stream in remaining olive oil to desired consistency (you'll want it really oily for a pasta topping, less oily for a pizza topping, etc).
- Season with salt in pepper.
Any other ideas? What are your favorite types of pesto?