Pesto is the besto. Especially when it’s nut-free pesto made from sun-dried tomatoes! What?!
Is anyone else’s basil plant growing rapidly out of control? Well, if you’re wondering what to do with a bunch-o-basil, try making this Sun-Dried Tomato Pesto! It has the delicious flavor of sun-dried tomatoes, with the fresh taste of basil, plus a bit of Pecorino and garlic just to make your breath smell good.
I enjoy all types of pesto, but what I really love about this one is that it’s a nut-free pesto recipe. Because, let’s be honest, nuts are expensive. A coworker gave me some sun-dried tomatoes, plus I had basil burning a hole in my produce drawer, and I also just so happen to keep cheese and olive oil on hand at all times …. thus this Sun-Dried Tomato Pesto was born. And it’s darn good.
I didn’t use very much olive oil because I like to use pesto for pizzas and pasta, but if you’re using it as a marinade you might want to add a little more oil or water so it’s not so thick. This is great as a marinade for chicken, shrimp or fish, as a sauce for pasta, or a topping for pizza.
Save RecipeIngredients
- 1 cup sun-dried tomatoes packed in oil (if using dried, soak in water first)
- 1/4 cup Pecorino Romano cheese (or Parmesan)
- 1/2 cup fresh basil
- 1 clove garlic
- 1/4 cup olive oil
- salt and pepper
Instructions
- Add the tomatoes, cheese, basil and garlic to your food processor. Pulse until the ingredients start to blend together. Slowly add the olive oil and blend until it reaches your desired consistency, scraping down the sides as you go. Add salt and pepper to taste.
- Store in an air tight container in the refrigerator or freeze for later use.
Recipe inspired by Bake Your Day.
