Prepare to transform your culinary experience with a mind-blowing Savory Sun Dried Tomato Pesto that will make your taste buds dance with Mediterranean delight! Imagine a vibrant, rich condiment that packs an incredible punch of flavor in just 10 minutes, turning ordinary meals into gourmet masterpieces. This Italian-inspired recipe is not just a pesto; it's a game-changing sauce that will elevate everything from pasta to sandwiches, promising to become your new secret weapon in the kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup sun dried tomatoes in oil, drained
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 2 cloves garlic
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 cup of sun dried tomatoes in oil (drained), 1/2 cup of fresh basil leaves, 1/4 cup of grated Parmesan cheese, 1/4 cup of pine nuts, 2 cloves of garlic, salt, and pepper.
- In a food processor, combine the drained sun dried tomatoes and fresh basil leaves. Pulse them together until they are roughly chopped and well combined.
- Add the grated Parmesan cheese, pine nuts, and peeled garlic cloves to the food processor. Continue to pulse the mixture until it is finely chopped and has a paste-like consistency.
- While the food processor is running, slowly drizzle in a bit of the oil from the sun dried tomatoes (or olive oil if you prefer) to help emulsify the pesto and achieve your desired consistency.
- Once the pesto reaches your preferred texture, taste it and season with salt and pepper according to your preference. Blend again briefly to incorporate the seasoning.
- Transfer the savory sun dried tomato pesto to a serving bowl or an airtight container. If not using immediately, drizzle a thin layer of olive oil on top to help preserve its freshness.
- This pesto can be served immediately with pasta, spread on sandwiches, or used as a dip. It can also be refrigerated for up to a week or frozen for longer storage.
Tips
- • For the most robust flavor, use sun-dried tomatoes packed in oil and drain them well before processing. • Toast the pine nuts lightly before adding them to enhance their nutty flavor and add depth to the pesto. • If the pesto seems too thick, gradually add more olive oil to achieve your desired consistency. • Use fresh basil leaves for the brightest, most aromatic result. • Store the pesto in an airtight container with a thin layer of olive oil on top to prevent oxidation. • This pesto freezes beautifully - portion it in ice cube trays for convenient future use. • For a vegan version, substitute Parmesan with nutritional yeast or a vegan Parmesan alternative.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 5g
Protein: 4g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 5mg
