Why Make This Recipe
Sun Dried Tomato Pesto Sauce is a delicious way to add a burst of flavor to your meals. This simple sauce can elevate pasta dishes, serve as a spread for bread, or act as a dip for fresh vegetables. The combination of sun-dried tomatoes, fresh basil, and nuts gives this pesto a rich, savory taste that is hard to resist. It’s a perfect way to use up those pantry staples and enjoy a homemade treat that everyone will love.
How to Make Sun Dried Tomato Pesto Sauce
Making Sun Dried Tomato Pesto Sauce is quick and easy. You only need a few ingredients and a food processor or blender to whip it up in no time. Here’s how to do it:
Ingredients:
- 1 cup Sun Dried Tomatoes (oil-packed or plain, drained or soaked)
- 1 cup Fresh Basil Leaves (substitute with spinach or arugula if needed)
- 1/4 cup Pine Nuts (toast lightly for improved flavor)
- 2 cloves Garlic (grated for even distribution)
- 1/4 cup Vegan Parmesan (or nutritional yeast for a dairy-free option)
- 1 tablespoon Fresh Oregano Leaves (optional, substitute with dried if needed)
- 1 teaspoon Sea Salt (adjust to taste)
- 1/4 cup Extra Virgin Olive Oil (add more for a thinner consistency)
- 8 ounces Pasta (for tossing with the pesto)
- 1 loaf Baguette (for spreading)
- 2 cups Raw Vegetables (for dipping)
Directions:
- Start by toasting the pine nuts in a dry skillet over medium heat until they get lightly golden. This step enhances their flavor.
- In a food processor, combine the sun-dried tomatoes, fresh basil leaves, toasted pine nuts, grated garlic, vegan Parmesan, fresh oregano (if using), and sea salt.
- Pulse the mixture a few times until it starts to blend.
- While the processor is running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
- Taste and adjust the seasoning if needed.
- Cook your pasta according to the package instructions. Drain and toss it with the pesto sauce until well coated.
- Serve immediately with a side of sliced baguette and raw vegetables for dipping.
How to Serve Sun Dried Tomato Pesto Sauce
This pesto sauce can be served in many ways. Toss it with freshly cooked pasta for a quick meal, or use it as a flavorful spread on slices of baguette. You can also serve it as a dip with raw vegetables for a healthy appetizer. This versatile sauce pairs well with grilled chicken, fish, or as a topping for pizza.
How to Store Sun Dried Tomato Pesto Sauce
To store your leftover Sun Dried Tomato Pesto Sauce, place it in an airtight container. It can stay in the refrigerator for up to one week. If you want to keep it longer, consider freezing it. Pour the pesto into ice cube trays and freeze until solid. Once frozen, transfer the cubes to a zip-top bag. This way, you can enjoy small portions of this delicious sauce whenever you need it.
Tips to Make Sun Dried Tomato Pesto Sauce
- Feel free to adjust the amount of garlic according to your taste preference.
- If you want a creamier texture, add more olive oil or a splash of lemon juice.
- Keep the pesto refrigerated and covered to maintain the freshness of its flavors.
Variation
You can switch up the nuts by using walnuts or almonds instead of pine nuts for a different flavor. Adding a squeeze of lemon juice can also brighten the taste of the pesto.
FAQs
1. Can I use store-bought sun-dried tomatoes?
Yes, store-bought sun-dried tomatoes work well, especially if they are packed in oil as they add extra flavor.
2. Is it possible to make this pesto nut-free?
Absolutely! You can omit the nuts entirely or substitute them with seeds like pumpkin or sunflower seeds.
3. Can I use dried basil instead of fresh?
You can, but fresh basil provides a much brighter flavor. If using dried, use about one tablespoon instead of a cup.
Sun Dried Tomato Pesto Sauce
Ingredients
Method
- Toast the pine nuts in a dry skillet over medium heat until lightly golden.
- In a food processor, combine the sun-dried tomatoes, fresh basil leaves, toasted pine nuts, grated garlic, vegan Parmesan, fresh oregano (if using), and sea salt.
- Pulse the mixture a few times until it starts to blend.
- While the processor is running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
- Taste and adjust the seasoning if needed.
- Cook pasta according to package instructions. Drain and toss it with the pesto sauce until well coated.
- Serve immediately with sliced baguette and raw vegetables for dipping.