Sun-Dried Tomato Pesto elevates the simplest of tomato based dishes in a matter of seconds. It’s quick to make, and I can assure you that you will never go back! It can be your secret ingredient to wow your mother-in-law (I won’t tell).
This recipe really is from Little Spice Jar, I just added a little more chili flakes to this one. However, my pesto does not turn out red here, as her does, it’s more greenish. I don’t really care how it looks, because it is so darn tasty. I just wanted to share with you guys this recipe, because I use it in so many things!
Among others, I use it in my extra veggie spaghetti bolognese (do you want the recipe for that?), in this mozzarella chicken, in pizza sauces and everything tomato related. I make a batch and keep it in the fridge in an airtight container. Because the jar of the sun-dried tomatoes are about 1 cup, I tend to re-use this glass jar. It’s the perfect size! I have had mine in the fridge for several weeks and I haven’t noticed anything different. However, Marszia from Little Spice Jar says 1 week. So it’s up to you, use your nose and eyes, usually works wonders.
Sun-Dried Tomato Pesto
This recipe takes probably less than 5 minutes to get together. But you need a food processor. Add all the ingredients apart from the olive oil, and then pour the olive oil slowly into the food processor while it’s doing its business. Process until desired smoothness, I like a few chunks of pine nuts in mine. Store in airtight container.
I’m stressing the fact that you need a food processor, and not a blender, because I have a tendency to overlook this. I always go for the blender first, realizing it was a mistake, and then I have to clean two appliances instead of one… It’s just that the food processor is at the back of the cupboard, so everything needs to go out. Complete war zone, I definitely need a better system.
I know that Americans say that making your own pesto is much cheaper than getting store bought, but I am not sure that is the case here in Norway. Nuts are so expensive here, and pine nuts are no exception. And since you usually need a whole lot of pine nuts and basil, it doesn’t come out on the cheaper side. However, that doesn’t always matter, because the taste makes it worth it.
Sun-dried tomato pesto is so easy to make, it lasts a long time, and it can be used in so many dishes. It will add another dimension to your tomato based dishes and elevates the dish. I promise you, you will not go back.
Do you have any secret ingredients up your sleeve?
Other ‘secret’ ingredients:
- Baharat – a Middle Eastern Spice Blend
- Chicken Shawarma with homemade shawarma spice
- Easy Mozzarella Chicken (with the sun-dried tomato pesto)
- Indian Jeera Rice
I’d love to hear from you, either in the comment section below, or tag me @thegingerwithspice on Instagram. And don’t forget to Pin it for later!
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Sun-Dried Tomato Pesto
- 2.5 dl sun-dried tomatoes 1 cup
- 2.5 dl fresh basil 1 cup
- 1/3 cup Parmesan cheese grated
- 4 tbsp pine nuts 1/4 cup
- 3 cloves garlic
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp chili flakes
- 1/3 cup extra virgin olive oil or oil from sun-dried tomatoes jar
- Blend all the ingredients in a food processor, except the olive oil, and just drizzle it into the food processor. Process until desired smoothness (I like few chunks of pine nuts in mine).
- Store in an airtight container for 2 weeks. Freeze for 2 months.