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Sun-Dried Tomato Pesto

This rich blend of sun-dried tomatoes and pine nuts can accompany a variety of ingredients or be eaten as a dip. Earthy, salty, sweet, and tart, we've paired it with fish, chicken, toast and pasta. With just a little prep, you can add this to your favorite condiments. Use a small blender if following the recipe below as there aren't enough solid and wet ingredients to emulsify. If a large blender or processor is the only option, consider doubling the ingredients.


Ingredients - Makes 6 oz

8 sun-dried tomato slices ( a handful )

2 cloves garlic - whole

4 tbsp water or leftover dehydrating liquids.

1 Tbsp olive oil

2 Tbsp pine nuts (un-toasted)

1 Tsp balsamic vinegar

1 Pinch of Paprika (sweet or spicy)


Steps

An optional step, but to cut down the bite of the garlic, boil the garlic cloves in water.


If choosing to boil the garlic, add the sun-dried tomatoes to the water and keep to medium heat. Try to use a small saucepan and the minimum amount of water as we'll use the flavored water for the blender. 15 minutes should suffice.


If using raw garlic, rehydrate the sun-dried tomatoes in a bowl of warm water (30 minutes). Reserve the liquid.


In a blender, add the garlic, sun-dried tomatoes, 4 Tbsp of reserved liquid, pine nuts, olive oil and blend. Taste, and add salt, balsamic, olive oil and paprika to your preference.



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