About This Recipe:
Sun dried tomato pesto is an easy and fun twist on classic basil pesto. I love the sweetness and concentrated tomato flavor from the sun dried tomatoes, and this pesto is the perfect spread for many dishes. My favorite way to eat this pesto is on toasted crostini with fresh mozzarella and basil. It would also be delicious on baked salmon or with spaghetti as a pasta sauce- the options are endless! If you want to make this pesto lighter, you can also reduce the amount of olive oil and substitute with the water that the tomatoes are rehydrated in.
You can also find my classic bail pesto recipe here.
Enjoy!
Ingredients (8 servings)
-3 oz sun dried tomatoes
-1/3 cup pine nuts
-2 garlic cloves
-1/4 cup grated parmesan
-1/2 cup olive oil
Instructions (15 minutes)
1. In a small pot, bring water to a simmer and add in the sun dried tomatoes. Let the tomatoes rehydrate and soften for 5 minutes.
2. In a small pan over low heat, toast the pine nuts for 3 minutes.
3. In a food processor, add in the garlic and finely mince. Then add in the toasted pine nuts and parmesan and pulse until very finely ground. Lastly, add in the sun dried tomatoees and olive oil and blend.
The Corporate Cookbook 