This Sundried Tomato Pesto may not be as fresh and as green as any green pesto, but it is as good and as delicious, and a lot more flavorful than green pesto.
Sundried Tomato Pesto often comes second only to most common green pesto. It’s about time I gave this pesto some attention, because it truly deserves it. I’m guilty of neglecting tomato pesto because what I often made was Spinach Pesto or Basil pesto. I don’t know why I’ve never thought of making tomato pesto considering it actually looks more appealing than green pesto, and it taste really good too.
I came across tomato pesto when I ordered a vegetarian hash with poached egg and tofu at “The Elements” in Whistler. The pesto came as a dip for the tofu and vegetables, and I have to say it was love at first bite. The tomato pesto made the dish even better, in fact I don’t think I would have enjoyed it without the tomato pesto. That was the day I told myself I have to re create it home, after all, it’s a pesto, how hard could it be. I’m happy to say I was right, it cannot get any easier than this. The only thing you have to do is to dump all ingredients in a food processor, that qualifies for easy, right? Just like any other green pesto, the process of making tomato pesto is similar. All you need to do is to gather up the ingredients, then transfer everything in food processor or food chopper. That simple. I call it one step pesto, and who doesn’t love a simple and easy recipe?
Where can I use Tomato Pesto?
There are many uses of tomato pesto, It is even more versatile than green pesto.Here are some suggestions:
- For pasta
- As base sauce for pizza or flatbread
- As dipping sauce
- My recent favorite is using it to make my Sundried Tomato Pesto Crostini with Goat Cheese a perfect appetizer for a gathering. Simply spread it on top of bread, and guaranteed your bread will be transformed from being usual to something extra-ordinary, just like my Crostini above. Isn’t it lovely? It’s taste as good as it looks. Let me show you how easy it is to make this Tomato Pesto, seriously 1 step recipe. Easy breezy.
There you go! Now that you know where you can use it, let’s check how to make this. Let’s get started!
- 4 oz Sun-Dried Tomato (in oil)
- 2 cloves Garlic
- 1/2 cup Fresh Basil
- 1/4 cup Parmesan Cheese
- 1/2 cup Olive Oil
- 1/2 tsp Salt
- 1/8 Black Pepper
- 1 tsp Chili Flakes
- 1 tbsp Sun-Dried Tomato Oil
Transfer all ingredients (except sun-dried tomato oil) in a food processor or food chopper. Process until consistency is thick. Taste and adjust seasoning as desired. Transfer in a container and pour 1 tbsp of sun-dried tomato oil on top.
Makes about 125 ml (1 cup)
- [VIDEO] Meat Free Monday: Thin Crust Pesto & Sundried Tomato Pizza
- Baked Puff Pastry Pesto Penne Pasta
- One Pan Pesto Chicken with Asparagus and Tomatoes
- Small Batch Homemade Spinach Pesto
- Sundried Tomato & Goat Cheese Crostini
Thank You for visiting my website. Please don’t forget to click the “Like” button below if you like this recipe. Lastly, did you know that I have a YouTube Channel? Please support my channel by clicking on the “Subscribe” button in my video and the “Bell” icon to get notification of new videos.