When basil isn’t in season, try sundried tomato pesto! Made from walnuts, it’s punchy and sweet. Try it with pasta (of course), but also as a spread on sandwiches, as a dip with vegetables or stirred into soup!
BE PICTURED IN; CHARACTERIZED IN:
It is my firm belief—conviction, even – this pesto is the best condiment ever. If you disagree, maybe this particular pesto will convince you.
The second basil to show up at the farmers market, it’s a sure bet there’ll soon be a container of freshly made pesto in my fridge, ready for endless use – served over grilled chicken or tossed in homemade hummus.
But as soon as we roll into fall and the basil leaves, my culinary sadness begins. Or earlier. As you can see, I have a little pesto diction ready: pesto made from sun-dried tomatoes.
How to make sundried tomato pesto
While unrelated to basil, sun-dried tomatoes actually make a great substitute when it comes to pesto. They’re a hard-hitting, sweet-savory umami bomb. In combination with walnuts, salty cheese, a few cloves of garlic and plenty of olive oil, you have a fabulous pesto ready for the cold season.
Like most pestos, this recipe comes together quickly. A quick flick in a food processor or blender (or, if you’re going super old school, a slow pounding with a mortar and pestle) and you’re good to go.
A flexible pesto recipe
This recipe is extremely flexible, so think of it more as a set of guidelines. Don’t have parmesan? Pecorino or Asiago work just as well. I even used feta.
As for the nuts, slightly bitter walnuts are my favorite to balance out the tomatoes’ natural sweetness, but I’ve used peanuts, almonds, and pecans and loved them all.
If I have a jar of roasted sweet red peppers on hand, I cut them in quarters and add one or two to the mix for more sweetness, but if you don’t have them then don’t bother.
Ways to use sun-dried tomato pesto
Well, while use for dressing pasta might be (and yes, you definitely should), I use this pesto as an all-purpose condiment.
It makes a nice mix for soups, as a spread on sandwiches, as a topping for bruschetta, and for sprinkling on roasted vegetables and meat. The pesto is sweet and salty, but not overly so, with a hint of bitterness from the walnuts. It’s a phenomenal equalizer and balancer, adding that “little something” to dishes that might be missing.
How to store and freeze sun dried tomato pesto
This pesto keeps in the fridge for about a week, but can be stored in the freezer for three months before it starts to lose its potency. This is great because even when basil is back in season, it’s a guarantee I’ll suddenly have cravings for that ruddy pesto again.
When freezing, be sure to pack the pesto tightly in an airtight container to squeeze out any air pockets; Otherwise, it may lose flavor. After removing the pesto from the fridge or freezer, allow it to come to room temperature before using, as the cold will solidify the olive oil.
More pesto recipes!
- Fresh basil pesto
- Kale pesto
- Carrot Top Pesto
- Rocket pesto
- Pesto with ramp and parsley
Sun-dried tomato pesto
You can buy sun-dried tomatoes packed in oil at most grocery stores and online. It’s fairly inexpensive and I usually stock up on a few jars at a time.
Even though you don’t to have Roasting the nuts for this recipe is recommended. You’ll get a lot more flavor out of them.
ingredients
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1/2 Cup walnuts (or other nut)
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1 Cup (8th ounces) Sun-dried tomatoes in oil
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3 cloves garliccut
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3/4 Cup grated parmesan cheese
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1/2 teaspoon kosher salt
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1/4 teaspoon pepper
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1/4 teaspoon Chili Flakes (Optional)
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1 to 2 roasted pepper quartersfrom a glass (approx 1/4 Cupoptionally)
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1/2 Cup extra virgin olive oil
method
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Roast walnuts:
Preheat oven to 350°F. Place the nuts in a single layer on a sheet pan. Roast 6 to 8 minutes or until fragrant and lightly colored. Remove from oven and allow to cool.
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Start processing the ingredients:
Place half of the sundried tomatoes in a food processor or blender along with all of the walnuts, cheese, garlic, salt, pepper, chili flakes, and canned roasted red pepper (if using). Pulse a few times until well chopped up.
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Add the remaining tomatoes and the oil:
Next, add the rest of the sun-dried tomatoes and the oil they’re packed in. (If you divide the tomatoes, the texture will be changed a bit.)
With the engine running, steam the olive oil and scrape down the sides once or twice until the pesto is an even, but not quite pureed, consistency. (You want to make sure there’s still a little bit of lumpiness for a nice, flavorful texture.)
Use immediately or store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months if needed.
| nutritional information (per serving) | |
|---|---|
| 135 | calories |
| 13g | Fat |
| 5g | carbohydrates |
| 3g | protein |
