Pesto with sun-dried tomatoes, an easy-to-make sauce ready in just a few minutes, perfect for dressing pasta such as TUNA AND SUN-DRIED TOMATO PASTA, spreading on bread, making crostini, bruschetta, or whatever else comes to mind. Sun-dried tomato pesto is also great for making a sauce for SCALLOPS WITH SUN-DRIED TOMATOES. If you want, you can add grated cheese, such as Parmesan, Grana, or Pecorino, but note that if you add cheese, you should consume it within 2 days. Now, let’s see how to make pesto with sun-dried tomatoes and if you try it, let me know. Barbara
I also recommend trying these other recipes with sun-dried tomatoes:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making sun-dried tomato pesto
- 3.5 oz sun-dried tomatoes in oil
- 0.35 oz pine nuts
- to taste parsley
- to taste garlic
- to taste extra virgin olive oil
- to taste grated cheese
Tools
- Blender
- Food Processor
How to make pesto with sun-dried tomatoes
Let’s start making the sun-dried tomato pesto. Pour the sun-dried tomatoes, parsley, garlic, and pine nuts into the blender beaker and blend everything.
Then slowly add the extra virgin olive oil in a thin stream until you achieve the desired consistency for the pesto, depending on how you intend to use it.
If you like, you can also add some grated cheese. Once the pesto is ready, you can use it immediately or transfer it to a container with a lid and store it in the refrigerator.
How to store sun-dried tomato pesto
Store the sun-dried tomato pesto in the refrigerator for 4-5 days in a container with a lid
