Sun-Dried Tomato Pesto
Servings: 6
This sun-dried tomato pesto blends oil-packed tomatoes with raw almonds, fresh basil, shallot and garlic into a bold, slightly sweet sauce in ten minutes. I spread it on pizza, stir it into soups and salads, and freeze the extra for later.
Equipment
Ingredients
- ½ cup raw almonds
- 1 cup sun-dried tomatoes oil-packed. undrained
- ½ cup fresh basil
- 1 shallot
- 1 garlic clove
- ¼ teaspoon sea salt, unrefined
- extra-virgin olive oil extra virgin, if needed
Instructions
- Place the almonds in a food processor or blender and pulse until finely chopped.
- Add the sun-dried tomatoes with their oil, basil, shallot, garlic and salt. Pulse until finely chopped but not completely pureed, adding a little olive oil if the machine struggles.
- Taste and add more salt if needed.
Notes
- Tomato Tip: If your sun-dried tomatoes are dry-packed, soak them in hot water for 10 minutes, drain, and add olive oil as needed.
- Nut-Free: Swap the almonds for raw sunflower seeds.
- Serving Ideas: Toss with hot pasta and a splash of pasta water to loosen it into a sauce. It's also good spread on sandwiches or spooned over roasted vegetables.
- Storing: Store in a jar with a tight-fitting lid in the fridge for up to 1 week, or freeze in an ice cube tray for several months.
Nutrition
Serving: 2tbsp, Calories: 120kcal, Carbohydrates: 14g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Sodium: 143mg, Potassium: 734mg, Fiber: 4g, Sugar: 8g, Vitamin A: 266IU, Vitamin C: 8mg, Calcium: 58mg, Iron: 2mg
