The sun-dried tomato pesto is a flavorful and tasty seasoning perfect for seasoning pasta or enhancing bruschetta, friselle, and focaccia. The recipe is simple, very quick, and requires very few ingredients.
These days, the heat is really unbearable, so quick and simple ideas for preparing lunch or dinner for the whole family are needed. Sun-dried tomato pesto, like zucchini pesto or bell pepper pesto, is tasty, creamy, and very practical. It can be prepared while the pasta is cooking, and in a few minutes, the first course is ready.
The sun-dried tomatoes are the undisputed stars of this preparation. I don’t need to tell you to buy a high-quality product to which you will add nuts, Parmesan, and basil. All you need is a small blender or an immersion blender, and in a few seconds, the capuliato will be ready.
If you don’t feel like cooking pasta, you can enjoy it on toasted bread crostini accompanied by a luscious burrata, or you can make simple friselle with grilled eggplants or zucchini and use it for a gourmet touch.
Try my variations too:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 269.84 (Kcal)
- Carbohydrates 7.76 (g) of which sugars 0.41 (g)
- Proteins 5.96 (g)
- Fat 25.81 (g) of which saturated 4.61 (g)of which unsaturated 8.29 (g)
- Fibers 2.38 (g)
- Sodium 312.98 (mg)
Indicative values for a portion of 60 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
- 3.5 oz sun-dried tomatoes in oil
- 1 oz almonds
- 0.5 oz pine nuts
- 1.2 oz Parmigiano Reggiano DOP (or pecorino romano)
- 0.25 cup extra virgin olive oil
- 10 leaves basil (fresh)
- Half clove garlic (optional)
- to taste salt
Tools
- 1 Mixer
- 1 Cutting board
- 1 Jar
Method
Wash the basil and dry it by patting it with a kitchen paper sheet.
Chop the almonds and Parmesan coarsely.
Drain the sun-dried tomatoes very well from the preservation oil.
Peel the garlic (omit it if you don’t like it).
Place the tomatoes, pine nuts, almonds, Parmesan, and half of the oil in the mixer; blend everything until you get a coarse mixture.
Add half a clove of garlic, the basil, and the remaining oil, and blend everything again until you get a creamy but not too fine pesto.
Taste and, if necessary, add salt.
The sun-dried tomato pesto is ready, use it for your recipes.
If any remains, you can store it in the fridge for 3/4 days in an airtight jar.
Tips
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