Sun Dried Tomato Pesto

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Imagine a vibrant, flavor-packed pesto that burst with the deep, rich taste of sun dried tomatoes. This sun dried tomato pesto is a culinary celebration that’s easy to whip up and adds a remarkable zest to any dish. From pasta to sandwiches and salads, this pesto will quickly become your go-to condiment. With a blend of simple, wholesome ingredients, this recipe highlights the robust flavor of sun dried tomatoes, complemented by fresh basil and aromatic garlic. Let’s dive into the way to create this alluring addition to your kitchen.

Why This Recipe Is a Must-Try

If you’ve ever experienced the enchanting flavor of sun dried tomatoes, you already know why this pesto is irresistible. The combination of sweet, tangy sun dried tomatoes with the nutty richness of pine nuts creates a sublime harmony that elevates any dish. This pesto is not only delicious; it’s also vegan-friendly and incredibly versatile. Whether you’re tossing it with pasta, using it as a sandwich spread, or drizzling it over grilled vegetables, the possibilities are endless. Plus, this easy recipe comes together in minutes, making it the perfect solution for weeknight meals or gatherings with friends.

Ingredients

To make this sun dried tomato pesto, you will need the following ingredients:

• ¾ cup dry pack sun dried tomatoes
• ¾ cup hot water
• ½ cup fresh basil leaves
• 3 cloves garlic
• ¼ cup toasted pine nuts
• ½ cup shredded parmesan cheese
• ¼ tsp salt
• ¼ tsp pepper
• ¼ tsp granulated sugar
• 4 tablespoons olive oil
• 3 tablespoons cold water

How To Make Sun Dried Tomato Pesto

Step 1: Rehydrate the Sun Dried Tomatoes

Start by placing the dry pack sun dried tomatoes into a bowl. Pour the hot water over the tomatoes and allow them to soak for about 10-15 minutes. This will soften the tomatoes, making them easier to blend into a smooth pesto.

Step 2: Prepare Your Ingredients

While the sun dried tomatoes are soaking, wash the fresh basil leaves and peel the cloves of garlic. Toast the pine nuts in a dry skillet over medium heat for a few minutes until they’re golden and fragrant. Be careful not to burn them!

Step 3: Blend It All Together

After the tomatoes have soaked, drain them, reserving the soaking liquid. In a food processor, combine the rehydrated sun dried tomatoes, fresh basil leaves, garlic, toasted pine nuts, and the shredded parmesan cheese. Add ¼ teaspoon of salt, pepper, and granulated sugar to enhance the flavor.

Step 4: Add Liquid & Blend

Start blending the mixture while gradually adding 4 tablespoons of olive oil through the feed tube of the food processor. If the pesto is too thick, add in 3 tablespoons of cold water a little at a time until you reach your desired consistency. The pesto should be smooth but still have a little texture.

Step 5: Taste and Adjust

Stop the processor and taste your sun dried tomato pesto. Adjust the seasoning as needed—add more salt, pepper, or even a splash of lemon juice for brightness if desired.

Step 6: Serve and Enjoy

Transfer your freshly made sun dried tomato pesto to a jar or a bowl. It can be served immediately or stored for later use. Drizzle a little olive oil on top to preserve freshness.

Expert Tips

• For added depth of flavor, try roasting the garlic before adding it to the pesto.
• If you want a vegan version, simply omit the parmesan cheese or substitute it with nutritional yeast for a cheesy flavor.
• Feel free to adjust the thickness of your pesto to suit your preference by playing with the amount of olive oil and water you use.
• Store your pesto with a thin layer of olive oil on top to prevent browning.

Variations and Customizations

• Add a squeeze of lemon juice for a touch of acidity that brightens the flavors.
• Incorporate nuts like walnuts or almonds instead of pine nuts for a different nutty profile.
• Mix in some red pepper flakes for a spicy kick if you like a little heat.
• Swap the basil with kale or spinach for a different green twist.

How to Store Leftovers

Once you’ve made an ample batch of sun dried tomato pesto, you might have some leftovers. Store the pesto in an airtight container in the refrigerator where it will stay fresh for about 5-7 days. Alternatively, pesto freezes beautifully! Pour it into ice cube trays or small containers and freeze. Once frozen, transfer the pesto cubes to a ziplock bag for easy access. You can then use them as needed in your favorite dishes.

FAQ

Can I use oil-packed sun dried tomatoes instead of dry pack?

Absolutely! If you have oil-packed sun dried tomatoes, you can save time by skipping the soaking step. Just drain and use them directly in the recipe. You might want to reduce the amount of olive oil slightly to account for the oil in the tomatoes.

Is this recipe gluten-free?

Yes! This sun dried tomato pesto is naturally gluten-free and can be enjoyed on gluten-free pasta or any dish you prefer.

What can I serve sun dried tomato pesto with?

There are countless ways to enjoy this pesto. It makes a delightful sauce for pasta, a tasty spread for sandwiches, an excellent topping for grilled chicken or fish, or even a zesty dressing for salads and roasted vegetables.

Can I make this pesto ahead of time?

Yes! This pesto can be made ahead of time, and it actually develops more flavor as it sits in the refrigerator. Just store it properly, and it will be ready for your next meal or snack!

Conclusion

Now that you’ve discovered how to create your very own sun dried tomato pesto, you’re well on your way to infusing your meals with a touch of gourmet flair. This simple yet fabulous recipe opens the door to countless culinary creations. The robust flavors of sun dried tomatoes and fresh basil harmoniously blend into a delicious sauce that will elevate any dish. Whether you season your pasta, enrich your sandwiches, or add it to salads, this pesto is a game changer. So go ahead, bring on the flavors, and take your taste buds on a delightful journey! Enjoy every bite and savor the sunshine in each jar of your homemade sun dried tomato pesto.