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Sun-Dried Tomato Pesto

Cookbook

Soaked, Slathered, and Seasoned

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

This is my favorite way to eat those sweet, tart and slightly chewy sun-dried tomatoes. Pureeing them in a pesto that is rich with olive oil and walnuts complements the tomatoes and brings out their sundried goodness.

NotesGood for Seasoning: Grilled flatbread; flank steak; tuna; chicken, duck breast; veal chops; pork chops

CostModerate

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, vegetarian

Equipmentblender, food processor

Taste and Texturecheesy, herby, nutty, savory, sweet, tart

Type of DishCondiments, sauces

Ingredients

  • ¼ cup chopped walnuts, lightly toasted
  • ½ cup fresh basil leaves
  • 1/3 cup freshly grated Parmigiano Reggiano cheese
  • 1 clove garlic, peeled
  • 1 cup oil-packed sun dried tomatoes (one 8.5-ounce jar) or rehydrated dried tomatoes
  • 1/3 cup of the tomato oil (top off with olive oil if necessary to make 1/3 cup)
  • 2/3 cup olive oil
  • 1/8 teaspoon freshly ground pepper

Instructions

  1. Put all the ingredients in a food processor or blender and process until smooth. The pesto should be perfectly seasoned without adding any salt, as many of the ingredients are inherently salty. Taste and adjust the pepper if desired. The pesto will keep, tightly covered, in the refrigerator for up to 2 weeks.

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