How long will the sun-dried tomato pesto last?

It keeps well for about 1 week in the fridge , stored in a clean glass jar or container. You might find the olive oil solidifies in the fridge, but after sitting at room temperature for a few minutes, it will start to liquefy again. You can also freeze the pesto for up to 3 months - a great hack is to freeze it in ice cube trays, so you can easily pop out a portion to use.

What can I use instead of almonds in the sun-dried tomato pesto?

You could use pine nuts, cashews, walnuts, hazelnuts, pecans, sunflower seeds or pumpkin (pepita) seeds. Toast them first for better flavour.

How can I use the sun-dried tomato pesto?

The possibilities are endless! Toss through pasta for a quick and easy weeknight meal, dollop over grilled meat or fish, and use as a dressing for salads, switch out basil pesto in this orzo pesto salad , pesto potato salad or pesto marinated olives , mix through creamy hummus or easy creamy labneh , use as a topper for your favourite dip, or as a spread on sandwiches, crostini or bruschetta. Or, use it as a dip itself with fresh no knead focaccia or rosemary parmesan bread .

Easy, 6 Ingredient Sun-Dried Tomato Pesto

Description

Use the jar of sun-dried tomatoes I know you have in your kitchen to make this SUPER easy sun-dried tomato pesto. It’s as easy as blitzing up six cupboard staples into the most delicious injection of flavour around, perfect for tossing through pasta, dolloping onto salads or as a topper for toast.

Ingredients

Units Scale

1 cup sun-dried tomatoes
4 garlic cloves
1/4 cup roasted almonds
30g/1oz parmesan
Zest of 1 lemon
2 tablespoons lemon juice
1/2 cup olive oil

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Instructions

Blitz the first five ingredients. Add 1 cup of sun-dried tomatoes, 4 garlic cloves, 1/4 cup roasted almonds, the parmesan (no need to grate it!), the zest of your lemon and 2 tablespoons of lemon juice to the bowl of a food processor, high high-powered blender or food chopper. Blitz for a minute. You should be left with a chunky paste.
Add the oil. Pour in 1/2 cup of olive oil, then blitz again for a minute or two, until a thick sauce forms. If you prefer a looser pesto, you can add a little more oil.

Notes

STORAGE INSTRUCTIONS: The pesto keeps well for about 1 week in the fridge, stored in a clean jar or container. It also freezes well (up to 3 months). I like to freeze it in ice cube trays so it’s easy to pop a portion out to use.

INGREDIENT NOTES: I’m using sun-dried tomatoes that aren’t in oil here, so if you’re using the ones in oil, reduce the amount of olive oil you use to 1/3 cup. You can play around with the quantity of olive oil further if you like – add more oil for a runnier pesto, and use less for one that’s chunky and thick. Swap almonds for cashews, hazelnuts, pecans, pine nuts, sunflower seeds or pumpkin (pepita) seeds.

SERVING SUGGESTIONS: Your possibilities are endless here. Toss through pasta, use as a salad dressing, swap basil pesto for it in this orzo pesto salad, pesto potatoes or pesto marinated olives, stir through hummus or labneh, use it as a topper for dips, a spread for sandwiches or two-ingredient dough bagels or drizzle over roasted vegetables.

Prep Time: 5
Category: dips
Method: no cook
Cuisine: italian

Nutrition

Serving Size: 2 tablespoons
Calories: 175
Sugar: 2g
Sodium: 260mg
Fat: 16g
Saturated Fat: 2.5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 2g
Protein: 3g
Cholesterol: 3mg