Sun-Dried Tomato Pesto
A concentrated, savory spread perfect for pasta or crostini
Why This Recipe Works
Using oil-packed sun-dried tomatoes ensures a rich, supple texture that avoids the tough chewiness of the dry-packed variety. This versatile pesto is best made with toasted garlic and walnuts for a deeper, rounded flavor profile.
Instructions
Pulse the sun-dried tomatoes, walnuts, and garlic in a food processor until the pieces are uniform and finely chopped, about 10 pulses.
With the motor running, slowly stream the olive oil through the feed tube until the pesto is emulsified and reaches a thick, spreadable consistency.
Transfer the mixture to a small bowl and stir in the Parmesan by hand to maintain a distinct texture from the cheese rather than blending it into a paste.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator, topped with a thin layer of olive oil to prevent the surface from darkening.
Can I make this ahead of time?
Can be prepared up to 1 week in advance.
What substitutions can I make?
- Parmesan cheese: Pecorino Romano
