Sun Dried Tomato Pesto
This Sun Dried Tomato Pesto is absolutely bursting with flavour. Better still, it couldn't be easier to make!! Makes approx 1.5-2 cups worth. Serving is based on 1/4cup.
Servings: 2 cups
Cost: £1 / $1
Equipment
- Food Processor
- Spatula
- Fine Cheese Grater
Ingredients
- 1 1/2 cups / 180g Sun Dried Tomatoes (use jarred ones, more flavour)
- 1 packed cup / 30g / 1oz Fresh Basil
- 1/2 cup / 40g Freshly Grated Parmesan
- 1/4 cup / 4 tbsp Pine Nuts, toasted if desired
- 1/3 - 1/2 cup / 80 - 125ml Extra Virgin Olive Oil, or as needed
- 1 small clove of Garlic
- 1/2 tsp Salt, or to taste
- 1/4 tsp Black Pepper, or to taste
Instructions
- Add all of your ingredients to a food processor apart from the olive oil and turn on the motor. Slowly pour in your olive oil until you reach your desired texture, stopping and scraping the side if needed.
- Taste test for seasoning and adjust accordingly. Store in an airtight container in the fridge up to 1 week (see notes).
- For classic pesto pasta: Drain the cooked pasta and place it in a large bowl off the heat. Toss in your preferred amount of pesto with a splash of pasta water. Use the pasta water to turn the pesto into a light, glossy sauce that clings to the pasta. For reference, I typically do around 1/3-1/2 cup for 200g/7oz pasta (serves 2).
Video
Notes
a) Sun Dried Tomatoes - I always go for jarred ones because they're packed with a little more flavour than vacuum packed or semi-dried tomatoes. You can use 'dry' sun dried tomatoes, you might just need a little more oil than if you were using jarred.
b) Olive Oil - Definitely make sure you're using extra virgin olive oil, not just regular olive oil. Extra virgin olive oil gives you much more of a classic pesto flavour.
c) Freshly Grated - Ensure you're using freshly grated parmesan (not the powdered stuff) otherwise it'll throw the texture off.
d) How to store sun dried tomato pesto - Pop it in an airtight container with a layer of olive oil over. This will last in the fridge for up to 1 week (longer at your discretion). Each time you use it, pop another layer of olive oil over it. This will stop the pesto from oxidising.
e) Calories - based on 1/4 cup of pesto, using 1/3 cup extra virgin olive oil, 1/2 tsp salt and 1/4 tsp black pepper.
Nutrition
Calories: 180kcal | Carbohydrates: 8.62g | Protein: 2.87g | Fat: 16.19g | Saturated Fat: 1.991g | Polyunsaturated Fat: 3.339g | Monounsaturated Fat: 9.803g | Trans Fat: 0.006g | Sodium: 229mg | Potassium: 512mg | Fiber: 2g | Sugar: 5.29g | Vitamin A: 700IU | Vitamin C: 5.1mg | Calcium: 30mg | Iron: 1.8mg