Best Sun Dried Tomato Pesto Recipe with Garlic Herb Oil

Sun-dried tomato pesto is a vibrant and flavorful condiment that can elevate any meal. This recipe takes it to the next level with a simple yet transformative twist. It’s incredibly easy to make and ready in minutes, offering a burst of Mediterranean sunshine in every bite. The secret? A fragrant garlic and herb-infused oil that creates a depth of flavor you won’t believe. Get ready to learn how to make the best sun dried tomato pesto and discover creative ways to use it!

Why You’ll Love This Sun Dried Tomato Pesto Recipe

This isn’t just another pesto recipe; it’s a flavor experience! Here’s why I think you’ll fall in love with it:

Enhanced flavor: Infusing the olive oil with garlic and herbs creates a more complex and balanced flavor profile. The gentle heat mellows the garlic, preventing it from overpowering the other ingredients, while the herbs add a subtle aromatic note.

Versatile condiment: This pesto is incredibly versatile! Use it as a sauce for pasta, a spread for sandwiches, or a topping for grilled chicken or fish. It’s a fantastic way to add a burst of flavor to any dish.

Quick and easy: Perfect for busy weeknights, this recipe comes together in minutes. With just a few simple steps, you can have a homemade pesto that tastes far better than anything store-bought.

Ingredients Needed

• 1/2 cup walnuts (or other nut)
• 1 cup (8 ounces) sun-dried tomatoes packed in oil
• 3 cloves garlic, sliced
• 3/4 cup grated Parmesan cheese
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili flakes (optional)
• 1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional)
• 1/2 cup good quality olive oil

Ingredient Notes & Substitutions

Let’s talk about the ingredients that make this pesto sing:

Walnuts: I love the earthy flavor of walnuts in this pesto, but you can easily substitute them with other nuts like pecans or almonds. For a nut-free option, sunflower seeds or pumpkin seeds work well. Toasted nuts have a richer flavor, so don’t skip that step!

Sun-dried Tomatoes: Oil-packed sun-dried tomatoes are my preference for this recipe, as they add moisture and flavor. If using dry-packed sun-dried tomatoes, rehydrate them in hot water for about 15 minutes before using, and you may need to add more olive oil to achieve the desired consistency. You can learn more about sun-dried tomatoes at Allrecipes.

Parmesan Cheese: Parmesan cheese adds a salty, umami-rich flavor. You can substitute it with Pecorino Romano or Asiago for a slightly different flavor profile. For a vegan option, nutritional yeast can provide a cheesy flavor.

Olive Oil: A good quality extra virgin olive oil is essential for the best flavor. Since we’re infusing it with garlic and herbs, choose an oil with a pleasant aroma. The infused flavor will permeate the entire pesto, creating a truly special taste.

Roasted Red Peppers: Jarred roasted red peppers are convenient, but homemade roasted red peppers offer a superior flavor. If using jarred, make sure to drain them well before adding them to the food processor.

How to Make Sun Dried Tomato Pesto Recipe

Step 1: Toast the Walnuts

Preheat your oven to 350°F (175°C). Spread the walnuts in a single layer on a baking sheet. Toast them for 6-8 minutes, until they are fragrant and lightly golden brown. This toasting process brings out their natural oils and enhances their nutty flavor. Let them cool slightly before using.

Step 2: Combine Initial Ingredients

In a food processor, combine half of the sun-dried tomatoes, the toasted walnuts, Parmesan cheese, sliced garlic, kosher salt, pepper, chili flakes (if using), and roasted red pepper (if using). Pulse the mixture several times until everything is well chopped. Pulsing helps to maintain a desirable chunky texture.

Step 3: Process to Perfection

Add the remaining sun-dried tomatoes and olive oil to the food processor. Process until the pesto reaches a uniform consistency, but not completely pureed. You want to retain some chunkiness for a delightful, toothsome texture. Scrape down the sides of the bowl as needed to ensure even processing.

Step 4: Enjoy or Store

Your sun dried tomato pesto is now ready to use! Enjoy it immediately or store it in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in an airtight container for up to 3 months.

Looking for another easy recipe? Why not try these classic pea salad recipe for your next potluck?

Achieving the Perfect Sun Dried Tomato Pesto Consistency

The texture of your pesto is key to its overall appeal. I prefer a slightly chunky pesto, but you can adjust it to your liking.

Pulsing vs. Continuous Blending: Pulsing the ingredients in your food processor gives you more control over the texture. It allows you to chop everything evenly without turning it into a smooth paste. Continuous blending, on the other hand, can quickly over-process the pesto.

Adjusting Consistency: If your pesto is too thick, add a bit more olive oil, one tablespoon at a time, until you reach the desired consistency. If it’s too thin, add a few more walnuts or Parmesan cheese.

Equipment Matters: Different food processors and blenders will produce slightly different results. High-powered machines may process the pesto more quickly, so keep a close eye on the texture and avoid over-processing. A mortar and pestle can be used for a more rustic, hand-crafted pesto.

Pro Tips & Troubleshooting

Pro Tips

• Use high-quality sun-dried tomatoes packed in oil for the best flavor.
• Don’t over-process the pesto; maintain some texture.
• Taste and adjust seasoning (salt, pepper, chili flakes) to your preference.
• Toast the nuts properly to enhance their flavor.
• Infuse the oil on low heat to avoid burning the garlic.
• If using dry-packed sun-dried tomatoes, rehydrate them in hot water before using.

Common Mistakes to Avoid

• Over-processing the pesto into a smooth paste.
• Using bland or low-quality sun-dried tomatoes.
• Not toasting the nuts for enhanced flavor.
• Adding too much salt (especially if using salty sun-dried tomatoes or Parmesan).
• Skipping the infusion step – it makes a big difference!
• Using old or rancid nuts.

Serving & Storage

Serving Ideas

Here are a few ideas for enjoying your homemade sun dried tomato pesto:

• Toss it with your favorite pasta for a quick and flavorful meal.
• Spread it on sandwiches or wraps for an extra layer of flavor.
• Serve it as a dip with crackers or vegetables.
• Dollop it over grilled chicken or fish.
• Consider making Easy Chicken Tortilla Dump Dinner for a quick weeknight dinner.
• Use it as a pizza topping.
• Stir it into soups for added flavor.

Storage and Make-Ahead

Store your pesto in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in ice cube trays for easy portioning. Once frozen, transfer the pesto cubes to a freezer bag. Thaw frozen pesto in the refrigerator or at room temperature before using.

This recipe is great for making ahead, just like this classic three bean salad recipe.

Conclusion

This sun dried tomato pesto recipe, with its unique garlic-herb infused oil, is a game-changer. It’s easy to make, incredibly versatile, and packed with flavor. Whether you’re a seasoned cook or a beginner, you’ll be amazed at how simple it is to create a gourmet condiment that elevates any dish. Try different variations, explore the serving suggestions, and most importantly, enjoy the process! Share this recipe with your friends and family and explore other delicious pesto recipes on my blog.

FAQ

Here are some frequently asked questions about making sun dried tomato pesto:

What are the best nuts and cheeses to use as substitutes? For nuts, try pecans, almonds, or sunflower seeds. For cheese, Pecorino Romano or Asiago are great alternatives to Parmesan. Nutritional yeast can be used for a vegan option.

How do I adjust the recipe for different sun-dried tomato types? If using oil-packed sun-dried tomatoes, drain them well before using. If using dry-packed, rehydrate them in hot water for about 15 minutes and add more olive oil to achieve the desired consistency.

What are some creative ways to use sun-dried tomato pesto? Besides the usual pasta and sandwiches, try using it as a pizza topping, stirring it into scrambled eggs, or spreading it on crostini.

How do I properly store and freeze sun-dried tomato pesto? Store it in an airtight container in the refrigerator for up to 1 week or freeze it in ice cube trays for easy portioning for up to 3 months.

Freezing is also a great way to store this easy homemade vegan butter recipe.

How can I make sure the pesto isn’t too oily? Drain the oil-packed sun-dried tomatoes well and add the olive oil gradually, adjusting to your desired consistency.

Do I really need to toast the walnuts? Yes! Toasting the walnuts enhances their flavor and adds a pleasant crunch to the pesto.

Want to know more about the benefits of toasting walnuts? Check out this article about the health benefits of walnuts.

Can I use a different type of nut? Absolutely! Pecans, almonds, or even pine nuts would work well in this recipe.

Is this freezer friendly? Yes, this pesto freezes beautifully. Store it in an airtight container or ice cube trays for easy portioning.

How long does the pesto last? In the refrigerator, it will last for up to 1 week. In the freezer, it can last for up to 3 months.

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