Sun-dried tomato and walnut pesto, a simple and quick pasta sauce, requires very few ingredients and no cooking. You can also use this pesto with sun-dried tomatoes and walnuts for making bruschettas and spreading on bread, perfect for a tasty appetizer or starter. You can use the pesto with sun-dried tomatoes and walnuts for PASTA WITH TUNA AND SUN-DRIED TOMATOES or SCALOPPINE WITH SUN-DRIED TOMATOES. If you add grated cheese, such as Parmesan, Grana, or Pecorino, make sure to consume it within 2 days. Now let’s see how to make the sun-dried tomato and walnut 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
- 3.5 oz sun-dried tomatoes in oil
- 0.7 oz walnut kernels
- to taste garlic
- to taste extra virgin olive oil
- 1 tbsp grated cheese
Tools
- Chopper
- Blender
How to Prepare Sun-dried Tomato and Walnut Pesto
Let’s start preparing the sun-dried tomato and walnut pesto, remove the shells from the walnuts and weigh the kernels. Pour the sun-dried tomatoes, walnut kernels, garlic, and grated cheese into the blender cup, blend intermittently and add the oil gradually.
Blend until you achieve the desired pesto 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.
Once ready, use it to dress 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 Walnut 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.
