The sun-dried tomato, almond, and basil pesto is a very tasty condiment, super easy to prepare, and requires no cooking. It can be used for many different recipes: from pasta dishes to bruschetta, I have also used it successfully as the main topping for pizza! Its rustic and strong flavor will win you over at the first taste!
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 169.74 (Kcal)
- Carbohydrates 4.92 (g) of which sugars 0.56 (g)
- Proteins 4.25 (g)
- Fat 15.93 (g) of which saturated 2.51 (g)of which unsaturated 6.30 (g)
- Fibers 2.06 (g)
- Sodium 290.39 (mg)
Indicative values for a portion of 50 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
- 1/3 cup almonds
- 1/4 cup sun-dried tomatoes in oil
- 1/4 cup Pecorino Romano cheese (grated)
- 1 clove garlic
- 2 sprigs basil
- 2 tbsp extra virgin olive oil
Tools
- Mortar
- Food Scale
Sun-Dried Tomato, Almond, and Basil Pesto Recipe
Disclaimer: the “Tools” section contains affiliate links.
Start the preparation of the sun-dried tomato, almond, and basil pesto by placing the almonds in a mortar or blender. To get a smoother cream, soak them in water for a few hours.
Continue by adding the sun-dried tomatoes: I used those in oil; if you use the dried ones, soak them in hot water for 30 minutes.
Continue the recipe by adding the grated Pecorino Romano cheese, one clove of garlic (for a milder taste, remove the core), and the washed and dried basil leaves.
Finish with extra virgin olive oil; if you used sun-dried tomatoes in oil and are sure of the source, you can use the oil from the jar.
Blend until you get the desired consistency: with these quantities, it comes out quite “rustic”; if you prefer it smoother, add more oil or the almond soaking water if you soaked them.
Use the sun-dried tomato, almond, and basil pesto immediately for your recipes or transfer it to a glass jar.
Sun-Dried Tomato, Almond, and Basil Pesto
Check this section for answers to your questions, if you can’t find the answer to your question, comment or write to me using the form below.
FAQ (Questions and Answers)
How long does this pesto last?
In the refrigerator in a jar for 4-5 days (if you added water, do not exceed 3) or in the freezer for about 3 months.
Why didn’t you use salt?
I believe that Pecorino Romano already provides enough saltiness, but if the pesto seems bland to you, you can add salt as needed.
Can I use other nuts instead of almonds?
Yes, I recommend walnuts, macadamia nuts, or cashews.
I can’t digest garlic, can I omit it?
Of course! You can also choose to use wild garlic, an aromatic herb that tastes like garlic!
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Enjoy your meal!
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