The walnut and sun-dried tomato pesto is a creamy, intense condiment that’s very easy to prepare. A tasty variation of classic pestos, perfect when you want to bring something different to the table with few ingredients and in just a few minutes. Walnuts provide a velvety, enveloping texture, while sun-dried tomatoes give character and an irresistible savory note.
It’s ideal for dressing pasta, spreading on warm crostini, filling gourmet sandwiches, or accompanying main courses and grilled vegetables. A versatile recipe to keep ready in the refrigerator, as it really saves last-minute lunches and dinners.
Additionally, it is prepared without cooking: just put everything in the food processor and blend until you get a smooth, fragrant cream.
If you’re looking for other alternatives to basil pesto, you might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Walnut and Sun-Dried Tomato Pesto
- 4 oz walnuts (about 1 cup)
- 4 sun-dried tomatoes packed in oil
- 3 oz Parmigiano Reggiano PDO (about 3/4 cup grated)
- 8 leaves basil
- 6 2/3 tbsp extra virgin olive oil
- salt
- pepper
Tools to make Walnut and Sun-Dried Tomato Pesto
- Mixer
Steps
If the sun-dried tomatoes are very dry, let them soften for a few minutes in warm water and then squeeze them well.
Place in the food processor the walnuts, the Parmesan in pieces, the sun-dried tomatoes roughly chopped and the basil leaves.
Add a pinch of pepper and a little salt, then adjust according to the saltiness of the sun-dried tomatoes and the Parmesan.
Pour the extra virgin olive oil in a thin stream while you blend.
Pulse until you obtain a homogeneous, compact cream. If you prefer it softer, add another drizzle of oil.
Taste and adjust salt if necessary.
Use immediately or transfer the pesto to a clean jar.
How to use it
To dress pasta, loosen it with a little of the pasta cooking water.
On bruschetta and warm crostini.
Inside sandwiches and focacce.
To fill savory pies.
With chicken, salmon or grilled vegetables.
As a cream for grain salads.
Storage
Store the pesto in the refrigerator in a closed jar, covered with a thin layer of extra virgin olive oil, for 3-4 days.
You can also freeze it in small portions.
Tips
Blend in short bursts so as not to overheat the nuts.
If you want a milder taste, use half Parmesan and half aged ricotta.
Add the pasta cooking water when using it to make it super creamy.
If you love fresh flavors, add grated lemon zest.
Variations
Lactose-free version
Use a naturally lactose-free aged cheese or omit it.
Vegan version
Replace the Parmesan with nutritional yeast flakes.
More rustic
Leave the pesto slightly coarse.
More aromatic
Add parsley, thyme, or marjoram.
FAQ (Questions & Answers)
Can I use pre-shelled packaged walnuts?
Yes, the important thing is that they are fresh and not rancid.
Can I use sun-dried tomatoes packed in oil?
Yes, drain them well before blending and reduce the amount of added oil.
Is it suitable for cold pasta?
Yes, it’s also great for pasta salads or couscous.
Can I make it without basil?
Yes, you can replace it with parsley or arugula.
