© 2013 REMCooks.com

Sun-dried Tomato Pesto

© 2013 REMCooks.com
© 2013 REMCooks.com

This is a quick and easy sun-dried tomato pesto. It has a lot of flavor and can transform an ordinary ingredient into an extraordinary dish.

If you have been reading the blog for any length of time, you will have noticed Baby Lady & I love pesto. Pesto is so versatile. You can use it to dress pasta, as a sauce for fish, chicken or pork; as a topping for bruschetta; to mix with veggies; as a dip; as a sandwich spread; as a finishing ingredient in soups; with steamed mussels; in potato and pesto gratin, etc. The list of its uses can go on and on. It’s simple to make, lasts 1 – 2 weeks in the fridge and several months in the freezer. It’s also relatively inexpensive to make, a little goes a long way and is perfect for those on a budget, i.e. college students. On top of that, it’s gluten free and good for you. It can be made with any number of base ingredients inasmuch as the term “pesto” comes from the Genoese word pestâ, which means to pound, to crush, as this is the way it was originally prepared. Because it is a generic term for anything that is made by pounding, there is a great variety of pestos, some traditional, some modern. In fact, this is the 14th post on pesto we have published on the blog, 9 of which are different pestos. We have made traditional genovese pestopistachio pestocitrus basil pesto, citrus pesto, lime-lemon citrus pestoroasted poblano citrus pestopoblano pesto, lime-basil pesto, cilantro citrus pesto, and arugula pesto. The base of these pestos have been basil, cilantro, arugula, roasted poblano, parsley-basil, and cilantro-basil. You can also use mint, radish greens, kale, ramps, swiss chard, lettuce, spinach and scallions, to name a few more.

Today, it’s a sun-dried tomato pesto. Sun-dried tomatoes really shine in simple applications that bring their warm, dense, earthy yet bright sunshiny flavor to the forefront. Pesto is the perfect vehicle to showcase their intense flavors and this is what we did.

Ingredients

  • 1 jar sun-dried tomatoes packed in olive oil, 8.5 oz
  • 2 garlic cloves
  • 1 cup packed fresh basil leaves
  • 3/4 cup freshly grated Parmesan
  • sea salt and freshly ground black pepper, to taste
© 2013 REMCooks.com
© 2013 REMCooks.com

Instruction

Pour the jar of sun-dried tomatoes AND accompanying oil into a food processor.

© 2013 REMCooks.com
© 2013 REMCooks.com

Add garlic

© 2013 REMCooks.com
© 2013 REMCooks.com

Now, the basil

© 2013 REMCooks.com
© 2013 REMCooks.com

pepper

© 2013 REMCooks.com
© 2013 REMCooks.com

and salt

© 2013 REMCooks.com
© 2013 REMCooks.com

process until the tomatoes are finely chopped

© 2013 REMCooks.com
© 2013 REMCooks.com

Add parmesan cheese

© 2013 REMCooks.com
© 2013 REMCooks.com

Pulse to incorporate the cheese into the pesto.

© 2013 REMCooks.com
© 2013 REMCooks.com

Viola!!! Sun-dried tomato pesto ready to use however you like.

© 2013 REMCooks.com
© 2013 REMCooks.com

This is what we did and it was fabulous!!!! Sautéed summer squash with sun-dried tomato pesto. Delicious!!!!

© 2013 REMCooks.com
© 2013 REMCooks.com
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12 thoughts on “Sun-dried Tomato Pesto”

    1. It would be a pistou because it lacks both nuts and cheese. A pistou is a French sauce similar to pesto but lacking the nuts and cheese. It will be a little thinner but not a lot.

  1. Nice post, Richard! Funny that none of the 9 pestos you posted about is the traditional alla genovese, which is still my favorite. Sun-dried tomatoes are great too, though. I would probably taste this before adding salt, as sun-dried tomatoes can sometimes be very salty.

    1. Ooops! :o I made a mistake. I did do a traditional Genovese pesto when I did the Eggplant and Zucchini alla Stefan. I fixed it now. :) You’re probably correct on the salt but I always taste pre-made items like this to see what are their salt needs.

      1. That’s right about the genovese — I hadn’t even thought of that, which is quite strange considering the dish you made it for ;-)
        I wasn’t thinking of you when I wrote about the salt. From you I expect it is a given :-)

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