Sun-dried tomato pesto is an easy, quick, delicious, and super versatile no-cook recipe. I always have sun-dried tomatoes at home, and when I don’t know how to dress pasta, or need to make canapés, bruschetta, or various appetizers, I always prepare this delicious and creamy sun-dried tomato pesto. It requires few and simple ingredients and is super easy to make and very tasty, you can prepare it in 5 minutes by blending all the ingredients together!
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz sun-dried tomatoes
- 1.75 oz grated Parmesan cheese
- 1.75 oz almond flour (or peeled almonds)
- 1.75 oz extra virgin olive oil
- 5 leaves basil
- 1 clove garlic
- to taste black pepper
Steps
Sun-dried tomato pesto is very simple and quick to prepare. First, place the sun-dried tomatoes, grated Parmesan cheese, almond flour (or whole peeled almonds, in this case, blend them first to obtain a kind of flour), basil, garlic clove, a pinch of pepper, and extra virgin olive oil in a food processor.
Blend all the ingredients until you get a creamy and homogeneous mixture. Here is your homemade sun-dried tomato pesto ready.
Tips:
Sun-dried tomato pesto keeps in the fridge for 2/3 days. Put it in a glass jar, level it well, and cover the surface with extra virgin olive oil. Alternatively, you can freeze it for up to 3 months. For this recipe, you can use either sun-dried tomatoes not in oil or those in oil. I used the latter. The sun-dried tomato pesto will not be too “oily”, so if you use it to dress pasta, dilute it with a bit of cooking water.
More recipes with sun-dried tomatoes HERE
