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    TaraTeaspoon » Course » Appetizers » Dips

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    Sun Dried Tomato Pesto

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    Pinterest image for Sun Dried Tomato Pesto with text

    Surprise! This savory herb sauce isn't your standard fare. Sun Dried Tomato Pesto combines classic basil pesto flavors with tangy tomatoes.


    Pesto w cheese, basil, pine nuts and garlic

    Pesto, packed with basil and Parmesan, is summer's generous gift to my belly. Of course I eat it on pasta, sometimes with a splash of cream or ricotta – but I also spread it on my sandwiches, use it as a veggie dip and dollop it on my grilled meats. It's so versatile.

    It's also easy to change up and mix up! I swap the Parmesan for other cheeses like Pecorino or Feta, replace the pine nuts with almonds or hazelnuts and even add olives, or in this case sun dried tomatoes!

    You can use this pesto like you do the plain Jane kind, but the tangy tomatoes make it really tasty on grilled sausage or brushed onto fish.

    Sun Dried Tomato Pesto

    Look at that gorgeous sauce. The best part is pesto lasts and lasts in the fridge, even the freezer. Cover tightly and freeze for up to a month, or keep in the fridge, covered, for a week. If you are storing it in the fridge, keep it from oxidizing by pressing plastic wrap right on the top surface. This will keep air from getting in and prevent it from taking on odors from the fridge.

    I kept the sun dried tomato pesto pretty close to my Classic Pesto, and just added tomatoes. I added a lot because I wanted the flavor to stand out from the strong garlic, Parmesan and basil. 1 cup did the trick. I like the tomatoes packed in oil (I use the oil in vinaigrette later!) because they are soft and easy to blend and chop. Some brands come vacuum-sealed and are very soft. Those would be great as well.

    Close up recipe image of Sun Dried Tomato Pesto

    Sun Dried Tomato Pesto

    Tara Teaspoon
    Surprise! This savory herb sauce isn't your standard fare. Sun Dried Tomato Pesto combines classic basil pesto flavors with tangy tomatoes.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Total Time 10 mins
    Course Side Dish
    Cuisine American, Italian
    Servings 2 cups
    Calories 676 kcal

    Ingredients
      

    • 4 cups packed basil leaves
    • 1 cup sun-dried tomatoes packed in oil roughly chopped
    • ¾ cup (3 ½ oz) pine nuts lightly toasted
    • ½ cup grated Parmesan
    • 2 cloves garlic roughly chopped
    • ½ teaspoon kosher salt
    • 1 cup extra-virgin olive oil

    Instructions
     

    • Combine all ingredients except the oil, in the bowl of a food processor. Pulse until the mixture is finely chopped. With the motor running, slowly pour the oil into the feed tube. Use immediately or freeze for up to a month.

    Notes

    Serve this over grilled sausage; it's also delicious on fish and pasta.

    Nutrition

    Calories: 676kcalCarbohydrates: 22gProtein: 21gFat: 60gSaturated Fat: 9gCholesterol: 22mgSodium: 1113mgPotassium: 1335mgFiber: 5gSugar: 2gVitamin A: 3455IUVitamin C: 65.6mgCalcium: 402mgIron: 6mg
    Want to watch videos to show you how to cook?Check out our Youtube and try this recipe and more.

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    About Tara Teaspoon

    I’ve been in the food publishing business for over 20 years, creating recipes & food-styling for magazines, books, television & advertising. Order my new cookbook & stick around for amazing things to eat.

    Find out more!

    Recipe by Tara Bench. Originally published in LHJ Aug 2010. Photography Antonis Achilleos. Food Styling Cyd Raftus McDowell. Prop Styling Paige Hicks

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    Filed Under: Dips, Italian, Pasta, Sauces Tagged With: dip, easy, grilling, pesto, summer, sun dried tomato pesto, sun dried tomatoes

    Reader Interactions

    Comments

    1. Mary Bench says

      July 16, 2018 at 3:49 pm

      Such a great recipe!

      Reply
    2. Mary Bench says

      July 16, 2018 at 3:51 pm

      Can't wait to try this one!

      Reply

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