Name: Sun Dried Tomato and Basil Pesto
Total time: 10 min
Yield: 1 cup
Ingredients: 1 cup basil leaves (packed); 1/4 cup Sun Dried Tomatoes (I use sun dried tomatoes packed in oil. Drain tomatoes and reserve the oil.); 2 tablespoons Walnuts or Pine nuts (toasted); 2-3 cloves garlic (The garlic in this will be raw. So adjust accordingly.); 1 pinch red chilli flakes (optional); 3 tablespoons olive oil (I used the oil reserved from the tomatoes.); 1 teaspoon lemon juice; salt and pepper (To Taste); 2 tablespoons Parmesan cheese (I didn't actually measure it. Who measures cheese? Just throw in as much as you want ;))

Sun Dried Tomato Pesto

If I were to ask you about some of the greatest love stories you’ve heard, you would probably say Romeo and Juliet. Or Heer and Ranjha. Or Elizabeth Bennett and Mr. Darcy. Or Me and Mr. Darcy (ours is a little one-sided, I’ll admit) 🙂

I have one more for you. Tomatoes and Basil.

The mild spice of the basil against the tart and sweet tomatoes, they’re a match made in heaven. Now if you’ve been regularly reading my blog, you’re probably thinking “Here she goes making a pesto again”. Why am I doing this you ask? Because it’s summer, my farmers’ market is flooded with fragrant basil. I cannot resist buying it.

But unfortunately, it has a short shelf life. I am always anxious to use it up because if it goes bad on my clock, I get really mad at myself. And so I make pesto, which in my opinion is the best way to use up your basil.

My last pesto recipe – Spinach Pesto was a winner, especially with my toddler even though it was green!! So spurred on by that, I give you my Sun Dried Tomato Pesto, which marries the greatest lovers of all time – Tomato and Basil. And the reception party will be in your mouth.

Sun Dried Tomato and Basil Pesto

Another flavorful pesto to go with pasta or as a dip or as a spread for sandwiches. Did I say it was versatile?

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Servings

cup

Ingredients

1 cup basil leaves packed
1/4 cup Sun Dried Tomatoes I use sun dried tomatoes packed in oil. Drain tomatoes and reserve the oil.
2 tablespoons Walnuts or Pine nuts toasted
2-3 cloves garlic The garlic in this will be raw. So adjust accordingly.
1 pinch red chilli flakes optional
3 tablespoons olive oil I used the oil reserved from the tomatoes.
1 teaspoon lemon juice
salt and pepper To Taste
2 tablespoons Parmesan cheese I didn't actually measure it. Who measures cheese? Just throw in as much as you want 😉

Course

Main Dish

Cuisine

Italian

Prep Time

10 minutes

Servings

cup

Ingredients

1 cup basil leaves packed
1/4 cup Sun Dried Tomatoes I use sun dried tomatoes packed in oil. Drain tomatoes and reserve the oil.
2 tablespoons Walnuts or Pine nuts toasted
2-3 cloves garlic The garlic in this will be raw. So adjust accordingly.
1 pinch red chilli flakes optional
3 tablespoons olive oil I used the oil reserved from the tomatoes.
1 teaspoon lemon juice
salt and pepper To Taste
2 tablespoons Parmesan cheese I didn't actually measure it. Who measures cheese? Just throw in as much as you want 😉

Instructions

Pulse everything except the olive oil in your food processor.
With the motor on, stream the olive oil through the feed tube till the pesto comes together.
Fold in the Parmesan cheese
.Store in the fridge in an airtight container with a thin film of olive oil over it.
Mix it with cooked pasta and top with some extra Parmesan. That has got to be the easiest weeknight dinner ever!

Recipe Notes

Bonus Recipe (yay!)

Here's another idea to use up your pesto -

Slice an avocado. Toss it with lemon juice, cumin powder, cilantro, a pinch of chili powder or Sriracha or Cholula or any hot sauce of your choice, salt and pepper. Lay the slices on toasted bread.

Slather the sun dried tomato pesto on another slice of toasted bread and slap it on the avocado bread. And Hey Pesto! (pun intended), you have a sandwich that other sandwiches can only aspire to be. Enjoy!