Sundried Tomato Pesto
By tiaberry
This has always been a family favourite, and hopefully you can pass it on.
- 4
- Difficult
- 15 mins
- 15 mins
- Average budget
Ingredients
- For the pesto:
- 2 garlic cloves
- 20 grams fresh basil leaves (1/2 cup packed)
- 55 grams (about 7) oil-packed sundried tomatoes (see notes)
- 1/4 cup extra virgin olive oil
- 6-8 tbsp water
- 3-4 tbsp walnuts (toasted, if preferred)
- Fine grain sea salt + pepper, to taste (I used 1/4 tsp salt)
- 1 tbsp nutritional yeast (optional)
- Crushed red pepper flakes, to taste
- For the pasta:
- Your choice of pasta
- Walnuts, chopped and toasted
- Fresh basil
- Sundried tomatoes, chopped
- Pesto
Preparation
Step 1
In a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped.
Step 2
Pour in the olive oil, with the machine running, along with the tomatoes, nutritional yeast (optional), and water (add slowly as needed). Process until mostly smooth.
Step 3
Pulse in the walnuts until chunky and season with salt and pepper to taste.
Step 4
Add to your favourite pasta. Linguine works very nicely. Garnish with parsley and enjoy.
If you find yourself with leftover pesto, I recommend spreading it on a sandwich or wrap, along with roasted veggies, spinach, and avocado. Mmmmm, yes I highly recommend that. Or just mix some pesto into some roasted veggies for a tasty side dish. It should keep for a week in the fridge, but I doubt it will last that long.