Sun-dried Tomato Pesto

Pesto has never been a big thing in our house. 

Sure, I make this lighter version once or twice each summer but because Kyle has a tree nut allergy, I’m sort of prohibited from trying most new recipes that I come across.

And that prohibits me from making recipes that contain pesto as well. 

But I recently came across a nut-free sun-dried tomato pesto recipe and it sounded amazing!  With only 5 ingredients that I already had in the house, I all but jumped up and made it as soon as I saw the recipe.

Sun-dried Tomato Pesto

And yes, after the 5 minutes it took to make this pesto, we polished off about a quarter of it on crackers with sharp provolone.

And we then used some more of it on our burgers for dinner that night. Can you blame us??

I’m really looking forward to sharing that one with you next week – gourmet burgers with sun-dried tomato pesto?  Yes, please!

Sun-Dried Tomato Pesto

Yield: about 2 cups

If you use sun-dried tomatoes packed in oil for this recipe, you can use the oil from the jar. If they are not packed in oil, you'll need to soak them for 30 minutes in water that has been boiled. Use immediately - just the tomatoes, not the water.

Ingredients

  • 1 cup sun-dried tomatoes (if packed in oil, just slightly drained)
  • ¼ + 2 tbsp finely grated Parmesan cheese
  • 1 tsp dried oregano
  • 1 clove garlic, roughly chopped
  • ¼ - ½ cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper

Instructions

  1. Add the sun-dried tomatoes, cheese, oregano, and garlic to the bowl of a food processor fitted with the steel blade. Pulse a few times to combine the ingredients. Through the feeder tube and with the machine on, drizzle in ¼ cup olive oil. Add up to another ¼ cup oil to achieve your desired consistency; the pesto should be spreadable but not liquidy. Season with salt and pepper to taste.

Source

source: adapted from Bake Your Day

http://www.smells-like-home.com/2013/07/sun-dried-tomato-pesto/

Sun-Dried Tomato Pesto

Notes

If you use sun-dried tomatoes packed in oil for this recipe, you can use the oil from the jar.  If they are not packed in oil, you’ll need to soak them for 30 minutes in water that has been boiled.  Use immediately – just the tomatoes, not the water.

Ingredients

1 cup sun-dried tomatoes (if packed in oil, just slightly drained – see note above)
¼ + 2 tbsp finely grated Parmesan cheese
1 tsp dried oregano
1 clove garlic, roughly chopped
¼ – ½ cup extra virgin olive oil
Coarse salt and freshly ground black pepper

Instructions

  • 01

    Add the sun-dried tomatoes, cheese, oregano, and garlic to the bowl of a food processor fitted with the steel blade.  Pulse a few times to combine the ingredients.  Through the feeder tube and with the machine on, drizzle in ¼ cup olive oil.  Add up to another ¼ cup oil to achieve your desired consistency; the pesto should be spreadable but not liquidy.  Season with salt and pepper to taste.

adapted from Bake Your Day

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  • Kayle (The Cooking Actress)
    July 23, 2013 at 7:06 PM

    Oooooooh!!! I love this pesto! Looks so tastyyy

  • Tracey
    July 24, 2013 at 9:27 PM

    I’m not a huge fan of traditional pesto but this is one I can definitely get behind! Such a gorgeous color too.

  • August 6, 2013 at 8:55 PM

    I can’t even handle how good this looks. I like basil pesto, but I know I would LOVE this.

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