Where do I begin when it comes to pesto?!
Pesto is simply the best-o!
Okay, okay…I’ll stop with the cheesy lines.
Seriously though, the stuff is amazingly delicious!
In the past, I’ve experimented and had great success with traditional basil pesto (which I’ll be sure to share the next time I make it), but I’ve been on a sun-dried tomato kick for quite some time now (they are just soooooooooo yummy). Needless to say, I decided to try my hand at a sun-dried tomato based pesto.
Sometimes I have to take my
experiments recipes through a few trial runs and make some adjustments before they are nom-worthy enough to post. But, I am happy to report that this one came out perfectly the first time through; I wouldn’t change a thing!
Sun-dried Tomato and Basil Pesto
- 10 oz. jar sun-dried tomatoes packed in olive oil
- 8 to 10 T Extra virgin olive oil
- 1/3 cup almonds
- 1/3 to 1/2 cup Italian cheese blend
- 6 cloves garlic, peeled and roughly chopped
- Sea Salt (according to taste)
- 1 bunch fresh basil, stems removed (about 1 cup)
Remove the sun-dried tomatoes from their jar and oil. Combine the tomatoes and all the other ingredients in a food processor. Process until smooth.
You can use this flavorful, deliciousness as a pasta sauce, as a spread for your favorite sandwich or toast, in place of mayo for a chicken pasta salad, a dip for veggies…really just about anything you can imagine!
See, pesto really is the best-o! (Sorry…I couldn’t resist!)