SUN DRIED TOMATO PESTO
This sun dried tomato pesto recipe is hands down one of my favorites. It’s so flavorful and incredibly delicious on sandwiches, pastas and so much more. The key is to cook the garlic, walnuts, red chili, oregano and semi dried tomatoes in olive oil for a few minutes. All these ingredients cooked together adds an incredible depth of flavor. Blending everything together in a food processor with fresh basil and freshly grated parmesan adds to the layers of flavor.
I would also say good quality ingredients are key here. Eataly opened down the street from me (lucky for me) so I am there at least once a month stocking on my favorite Italian ingredients such as, semolina pasta, semi dried tomatoes in oil (key here), good parmesan and fresh basil.
Sun Dried Tomato Pesto
Ingredients:
- 1/3 cup raw walnuts
- 2 garlic cloves, smashed
- 1/3 cup olive oil + 2 tbsp divided
- 1/2 cup semidry tomatoes in oil
- 1/2 tsp crushed chilli
- 1 tsp dried oregano
- 1/2 cup basil leaves
- 1/2 cup parmigiano-reggiano, grated
- 1/2 tsp salt
Instructions:
- Heat 1/3 cup olive oil over medium-low heat and toss in walnuts, smashed garlic cloves, semidry tomatoes without the oil, crushed chilli and oregano and stir until slightly bubbling. Roast all the ingredients for about 1-2 minutes. Remove from heat and let it cool for about 10-15 mins.
- Throw in the roasted ingredients along with the grated parmigiano-reggiano and basil leaves in a food processor and blend on low until all ingredients have incorporated. Taste test and add salt if it needs it. Pour in a jar and place in the fridge for up to a week.