Sun Dried Tomato Pesto Sauce
A thick, savory sauce of sun dried tomatoes, basil, toasted pine nuts and garlic blended with olive oil.
Equipment
- Food processor
- Small skillet
- Glass jar
Ingredients
Main Ingredients
- 4 oz sun dried tomatoes oil packed or dry, well drained
- 1 cup fresh basil leaves packed
- ⅓ cup pine nuts toasted
- 2 cloves garlic grated
- ⅓ cup plant based parmesan
- 1 tbsp fresh oregano leaves optional
- 1 pinch sea salt or to taste
- 4 to 5 tbsp extra virgin olive oil plus more as needed
Instructions
Cooking
- Toast the nuts. Cook the pine nuts in a dry skillet over medium low heat for 2 to 3 minutes until golden and cool them.
- Dry the tomatoes. Drain them well and pat dry with paper towels.
- Pulse. Pulse the tomatoes, nuts, plant based parmesan, basil, oregano and garlic into a coarse paste.
- Add the oil. Stream in 4 tablespoons of oil with the machine running until smooth, adding more oil or a splash of water if needed.
- Season. Add a pinch of salt a little at a time.
- Store. Spoon into a jar and top with a thin layer of olive oil.
Notes
Substitutions: Use toasted almonds or walnuts for the pine nuts, or real Parmesan if the sauce does not need to be plant based.
Tips: Dry the tomatoes well and loosen the sauce with pasta water when serving.
Storage: Refrigerate for 3 to 4 days under a thin layer of oil, or freeze in ice cube trays.