Sun-dried tomato and almond pesto is ideal for seasoning pasta or spreading on slices of bread to serve as an appetizer or for an aperitif. You can use the sun-dried tomato and almond pesto for the PASTA WITH TUNA AND SUN-DRIED TOMATOES or for the SCALOPPINE WITH SUN-DRIED TOMATOES. If you add grated cheese, such as pecorino, grana, or parmesan, you should consume it within 2 days. Let’s see how to make sun-dried tomato and almond pesto, and if you try it, let me know. Barbara
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Sun-dried Tomato and Almond Pesto
- 3.5 oz sun-dried tomatoes
- 0.7 oz almonds
- as needed extra virgin olive oil
- as needed garlic
- 1 tablespoon grated cheese (optional)
Tools
- Chopper
- Blender
How to Make Sun-dried Tomato and Almond Pesto
Let’s start making the pesto with sun-dried tomatoes and almonds, pour the sun-dried tomatoes, almonds, garlic into the blender jar, and blend everything intermittently.
Add extra virgin olive oil little by little in a thin stream while the blender is running, blend until you achieve the desired consistency depending on how you plan to use it, you can add a few tablespoons of water to make it creamier or leave it coarser.
When the pesto is ready, use it to season pasta or spread on bread. If you want to store it, pour it into a container with a lid and keep it in the refrigerator.
How to Store Sun-dried Tomato and Almond Pesto
Store the pesto in the refrigerator inside a container with a lid.
Store the pesto in the refrigerator inside a container with a lid.
