If you’re looking for a sauce that can transform a last-minute lunch or make an aperitif with friends special, this sun-dried tomato and walnut pesto is exactly what you need. It’s a rustic, fragrant and incredibly versatile recipe that contains the warmth of the Mediterranean in just a few ingredients.
The great thing about this preparation is its extreme adaptability: to make it you can use either the classic bagged sun-dried tomatoes (making sure to rehydrate them for a few minutes in warm water and vinegar), or those preserved in oil, provided they are well drained so as not to exceed the oily component.
The crunchy element can also be customized according to what you have in the pantry: if you don’t like walnuts or prefer a milder taste, you can easily substitute them with blanched almonds, which will give an even finer and silkier texture.
Besides dressing a steaming plate of pasta, this pesto is a real revelation as an appetizer: try spreading it on a rustic bread bruschetta or on crunchy crostini, perhaps finishing with a spoonful of burrata or some fresh arugula. Success is guaranteed.
Below I leave you other recipes with sun-dried tomatoes and then, as always, right under the photo, let’s find out how to prepare the Sun-dried Tomato and Walnut Pesto 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very low cost
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 251.35 (Kcal)
- Carbohydrates 10.58 (g) of which sugars 6.86 (g)
- Proteins 6.64 (g)
- Fat 21.84 (g) of which saturated 4.04 (g)of which unsaturated 1.31 (g)
- Fibers 2.48 (g)
- Sodium 176.38 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Sun-dried Tomato and Walnut Pesto
- 2.5 oz sun-dried tomatoes
- 1 clove garlic
- 1/4 cup walnut kernels
- 1/2 cup basil (packed leaves (about 10 g))
- 4 tbsp extra virgin olive oil (about 1/4 cup)
- 2 tbsp water
- 1 tbsp white wine vinegar (for the water used to rehydrate the sun-dried tomatoes)
- to taste salt (only if needed)
- 1.5 oz grated Parmigiano-Reggiano
Tools
- 1 Bowl
- 1 Immersion blender
Preparation: Sun-dried Tomato and Walnut Pesto
Preparing this pesto is extremely simple and takes just a few minutes. By following these steps you’ll get a perfect texture, ideal both for spreading and for dressing pasta.
Preparing the Sun-dried Tomatoes: The choice of tomato is fundamental for the final result:
If you use sun-dried tomatoes in oil: Drain them very well from their preserving oil and gently pat them dry with absorbent paper.
If you use bagged sun-dried tomatoes: Soak them in a mixture of water and one tablespoon of vinegar for at least 30 minutes, then drain and dry them thoroughly before proceeding.
Preparing the crunchy base: You can use walnuts or almonds; roughly chop the nuts with a knife.
Mixing phase: In a blender or food processor, add the sun-dried tomatoes, the garlic clove (remove the core if you want a milder taste), the walnuts, the clean dry basil leaves and the water.
Emulsifying and texture: Start blending in short pulses and, in a thin stream, drizzle the extra virgin olive oil. Continue until you obtain a homogeneous cream that is still slightly grainy, typical of a rustic pesto.
The final touch: Only at this point add the 1.5 oz of grated Parmigiano-Reggiano. Give a final quick pulse to incorporate it perfectly: the cheese will make everything incredibly creamy.
Flavor check: Taste your pesto. Since sun-dried tomatoes and Parmigiano are already quite salty, you probably won’t need any additional salt, but adjust according to your personal taste.
If the texture seems too dense for your liking, you can add another tablespoon of oil.
Storage and tips for Sun-dried Tomato and Walnut Pesto
The key trick is to completely cover the pesto with a thin layer of extra virgin olive oil: this will create a natural seal that protects the basil from oxidation and will keep the tomatoes fresh. In the refrigerator it will stay perfect for about 4-5 days.
You can safely freeze it: the ideal method is to use ice cube trays to create convenient single portions ready to use. In the freezer it will last up to 3 months.
Almond and Lemon Zest Variation: As mentioned in the introduction, replacing the walnuts with almonds makes the pesto milder. If you also add some finely grated lemon zest, you’ll get an extremely fresh sauce, perfect for summer days.
Sicilian-style “Red Pesto” Version: Add 2-3 fresh cherry tomatoes or one tablespoon of cow ricotta. It will become even creamier with a vibrant red color.
Other recipes
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FAQ (Questions & Answers)
Can I make the pesto without garlic?
Absolutely yes! If you prefer a milder taste or don’t like garlic, you can omit it completely. Alternatively, you can use wild garlic or just rub a clove of garlic lightly on the bruschetta bread instead of blending it into the pesto.
How can I prevent the basil from turning black?
Oxidation is the enemy of basil. To keep a bright color, blend the pesto in short pulses (to avoid heating the blades) and make sure that, once placed in the jar, the pesto is always covered by a film of extra virgin olive oil.
Which pasta shape pairs best with this sauce?
This pesto is very rich and full-bodied, so you’ll get the most flavor with pasta shapes that “hold” the sauce well, such as trofie, fusilli, caserecce, or classic rigatoni penne.
