Easy, 6 Ingredient Sun-Dried Tomato Pesto

Sun dried tomato pesto in a glass jar with a gold spoon in it.

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Easy, 6 Ingredient Sun-Dried Tomato Pesto

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.

Prep Time5

Total Time5

Course: dips

Cuisine: Italian

Keyword: pesto rosso, red pesto

Servings: cups

Calories: 86kcal

Author: Kate Phillips

Ingredients

1 cup sun-dried tomatoes
4 garlic cloves
¼ cup roasted almonds
30 g/1oz parmesan
Zest of 1 lemon
2 tablespoons lemon juice
½ cup olive oil

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.

NUTRITION: Estimated per 1/16 of the recipe.

Nutrition