It’s no secret that I love pesto, so here's a spin on the classic with this sun dried tomato pesto.
Traditionally, basil pesto is made with basil being the hero of the dish but with this recipe, it’s all about the sun dried tomatoes.
They have a sweet saltiness to them which works perfectly in pesto and can be eaten in so many ways!
Pesto pasta of course is most popular, pesto eggs is another favourite and I also love adding it as a spread in a sandwich or wrap. You can also add it to roasted vegetables as a delicious sauce.
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Sun dried tomato pesto is also known as pesto rosso which translates to red pesto. It’s super easy to make and comes together quickly in 5 minutes and can be made using a food processor, blender, or mortar and pestle.
Its also very easy to make sun-dried tomato pesto vegan with only one simple change.
Ingredients to make sun dried tomato pesto recipe
- Sun dried tomatoes are of course the hero of the dish. You can purchase them in a jar where the sun dried tomatoes are packed with oil and herbs.
- Basil is the main ingredient in this dish so make sure to use fresh basil leaves. Having basil plants is always a good idea if you regularly make pesto
- Garlic gives it a subtle but prominent flavour
- Parmigiano Reggiano cheese (Parmesan cheese) which has been freshly grated gives the pesto saltiness and a cheesy flavour
- Flaked almonds are added for nuttiness and texture. You don’t need much as a little goes a long way
- Extra virgin olive oil brings it all together
- Lemon juice brings a light acidity needed to break up any bitter taste
- Sea salt is only needed for a touch of taste. I don’t like to add black pepper but your welcome to add it to your taste
- Red Pepper Flakes can also be added if you like a hint of chili
Substitutions
- Sun dried tomatoes can also be substituted with semi dried sun dried tomatoes if that's the only type you can find. They aren't as rich in flavour though.
- Parmigiano Reggiano (Parmesan cheese) can be substituted with vegan parmesan or also nutritional yeast
- Flaked almonds can also be substituted with cashews, pine nuts, or walnuts
How to make sun dried tomato pesto
Time needed: 5 minutes.
- Add ingredients to a food processor
Add sun dried tomatoes, basil leaves, garlic, toasted pine nuts, lemon juice and salt into a food processor. Then grate in the parmesan cheese and top with extra virgin olive oil
- Pulse
Pulse in the food processor so that the mixture is nicely blended and chopped
- Serve
Serve in your favourite dish and store the remaining in an air tight container in the fridge or freezer
What to make Sun Dried Tomato Pesto with
I love seeing your creations and remakes, so be sure to tag @cookingwithayeh and share a photo on Instagram so I can share the love.
Recipe
Sun Dried Tomato Pesto
Ingredients
- 1 cup sun dried tomatoes
- ¾ cup basil leaves
- 2 garlic cloves
- 5 tablespoon extra virgin olive oil
- ¼ lemon squeezed
- 20 g Parmigiano Reggiano cheese (or nutritional yeast if you are vegan )
- 20 g flaked almonds
- Small pinch of salt
- Red Pepper Flakes can also be added if you like a hint of chili
Instructions
- Add sundried tomatoes to a food processor or blender. Some excess oil is ok to be added
- Add basil leaves, garlic, almonds, lemon juice and salt into the food processor
- Grate in the Parmigiano Reggiano cheese and top with extra virgin olive oil
- Pulse in a food processor or blender so that the mixture is nicely blended and chopped but be careful not to over blend as you still want some texture to remain. You can also make the pesto in a mortar and pestle.
- Serve in your favourite dish and store the remaining in an air tight container in the fridge or freezer
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