As an Amazon Associate I earn from qualifying purchases
I forget the brand name, but there was this sun-dried tomato pesto that David and I used to get to go along with our wine and cheese platters that were out of this world good. We are not that fond of the green pesto, but we both adore sun-dried tomatoes and really liked it used in pesto.
I had been toying with the idea of coming up with my version to see if I could figure out a concoction on my own that would taste like that sun-dried tomato pesto we used to get. I also had some pine nuts that were about to expire sitting in the spice drawer. I decided to take the plunge and see if I could make a sun-dried tomato pesto.
This sun-dried tomato pesto is blended with fresh basil, pine nuts, garlic, red wine, and parmesan cheese. It’s perfect for a light Hors d’oeuvre or a snack with crackers.
Here’s how I made it:
Heat ¼ cup of the olive oil in a small sauté pan. Add in garlic and allow it to permeate the oil, but do not brown or burn; about 30 seconds to 1 minute.
Place the sun-dried tomatoes into a small bowl and pour the garlic and olive through a sieve into the bowl of tomatoes. Allow the oil to cool completely.
In a food processor or blender, drop in the basil, pine nuts, shallot, wine, puree and cooled sun-dried tomatoes. Pulse a few times to chop up.
Add in the parmesan a pulse a couple more times.
Turn on the food processor or blender is running, slowly add drizzle in the ¼ cup of olive oil. Season with salt and pepper, to taste.
I used garlic infused oil instead of raw garlic (you know my relationship with garlic). Feel free to use the whole cloves if you want. Sun-dried tomato pesto is just as versatile as the green pesto. It can be used as a spread to go along with wine and cheese, topping for a sandwich, incorporated with pasta. The possibilities are endless.
Sun-Dried Tomato Pesto
Ingredients
- ½ cup extra virgin olive oil divided
- 2 cloves garlic smashed
- 4 ounces sun-dried tomatoes In olive oil, drained or (dry) julienne cut
- 2 tablespoons fresh basil
- ¼ cup pine nuts
- 1 shallot quartered
- ¼ cup red wine
- 10 ounces tomato puree
- ½ cup parmesan cheese grated
Instructions
- Heat ¼ cup of the olive oil in a small sauté pan. Add in garlic and allow it to permeate the oil, but do not brown or burn; about 1 to 2 minutes.
- Place the sun-dried tomatoes into a small bowl and pour the garlic and olive through a sieve into the bowl of tomatoes. Allow the oil to cool completely.
- In a food processor or blender, drop in the basil, pine nuts, shallot, wine, puree and cooled sun-dried tomatoes. Pulse a few times to chop up.
- Add in the parmesan a pulse a couple more times.
- Turn on the food processor or blender is running, slowly add drizzle in the ¼ cup of olive oil. Season with salt and pepper to taste.
- Serve with crackers or bread.
Nutrition
- Beet Reuben Sandwich {A Meatless Monday Recipe - February 24, 2020
- Delectable Pan-Seared Pork Chops with Dijon Bacon Vinaigrette - February 21, 2020
- Air-Fried Dill Pickles With Chipotle Dipping Sauce - February 19, 2020
Yum! I have to admit that I’m not usually a sundried tomato fan, but your pictures make this look delicious!! Pesto in all its forms are wonderful! It’s so versatile and tasty 🙂
Thank you! 🙂
My odd first thought was that we eat the same crackers. Funny! Looks good!
Thanks! Breton????????
Yup! My favorite. I love the new mini ones also.
Haven’t seen those……..
I love this recipe! We love sun dried tomatoes and pesto. I will definitely be pinning this.
Great, Julie! Let me know how it is when you do. 🙂
I love anything with sun dried tomatoes! They have such great intense flavor.
Me too!! Happy Thanksgiving!!
Sounds & looks heavenly! I love the “Earthy” flavor of sun dried tomatoes…I’ll have to try this one. I’m also looking forward the the chicken recipes!
Let me know if you do try it. The chicken recipes will be posted next week. 😉
I sure will!