Sun-Dried Tomato and Almond Pesto
In short: A rich, deep red pesto of sun-dried tomatoes, toasted almonds, garlic and Parmesan with a little basil, great on pasta, toast and sandwiches. It takes about 15 min in total and makes 8 servings.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 145 kcal
Sun-dried tomatoes have a sweet, concentrated flavor that works very well in a pesto. Blended with toasted almonds, garlic, a little basil and cheese, they make a thick, brick-red paste that is more savory than the green kind. It is made mostly from pantry ingredients, so it is useful in winter when fresh basil is dear. Spread it on toast, stir it into pasta or rice, spoon it over mozzarella or use it as a pizza base.
Instructions
- Toast the almonds in a dry skillet over medium heat for 4 to 5 minutes, until golden and fragrant. Let them cool for a few minutes.
- Drain the sun-dried tomatoes well and save the oil. If they are very dry and leathery, soak them in hot water for 10 minutes first, then drain.
- Put the almonds, garlic and Parmesan in a food processor and pulse to a coarse crumb.
- Add the tomatoes, basil, vinegar, chili flakes and water. Pulse until the tomatoes are finely chopped.
- With the processor running, add the olive oil, using the saved tomato oil for part of it, until the pesto is thick but spreadable. Taste and add salt only if needed.
- Spoon into a clean jar and press the surface flat. Cover with a thin layer of oil and refrigerate.
Tips
- If your sun-dried tomatoes are the dry kind, not packed in oil, soak them in hot water for 10 minutes first and use extra olive oil in place of the tomato oil.
- Roasted red peppers from a jar can replace up to half of the tomatoes for a milder, sweeter pesto.
Questions and answers
How long does sun-dried tomato pesto keep?
It keeps for up to 2 weeks in a jar in the fridge if the surface is covered with olive oil each time you use it. It also freezes well in small portions for 3 months.
What can I do with sun-dried tomato pesto?
Toss it with pasta, spread it on sandwiches, stir it into roasted vegetables or couscous, or swirl it over soft cheese. Thinned with oil, it makes a dip or dressing.
Can I use walnuts or cashews instead of almonds?
Yes. Toasted walnuts, cashews or pine nuts all work. Use the same amount and toast them first for the best flavor.
How long does it take to make Sun-Dried Tomato and Almond Pesto?
About 15 min in total: 10 min of preparation and 5 min of cooking.
How many calories are in Sun-Dried Tomato and Almond Pesto?
About 145 kcal per serving, with 3 g of protein, 5 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 145 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 5 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
