Mixed Bag

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?

CourseMain Dish
CuisineItalian

Servings	Prep Time
1cup	10minutes

Servings	Prep Time
1cup	10minutes

Ingredients

1cup basil leavespacked
1/4 cup Sun Dried TomatoesI use sun dried tomatoes packed in oil. Drain tomatoes and reserve the oil.
2tablespoons Walnuts or Pine nutstoasted
2-3cloves garlicThe garlic in this will be raw. So adjust accordingly.
1 pinch red chilli flakesoptional
3 tablespoons olive oilI used the oil reserved from the tomatoes.
1 teaspoon lemon juice
salt and pepperTo Taste
2tablespoons Parmesan cheeseI 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!