Sun-Dried Tomato and Basil Pesto is a vibrant and flavorful sauce that elevates any dish. This versatile pesto serves as a delicious dip, pasta sauce, or spread, making it perfect for gatherings or a quick weeknight dinner. With its rich taste from sun-dried tomatoes and fresh basil, this recipe captures the essence of Italian cuisine while being incredibly easy to prepare.

Why You’ll Love This Recipe

• Quick Preparation: This pesto takes just 13 minutes to make, allowing you to whip up a gourmet sauce in no time.
• Rich Flavor: The combination of sun-dried tomatoes and fresh basil creates a savory and aromatic experience that will impress your guests.
• Versatile Uses: Whether mixed with pasta, slathered on bread, or used as a dip, this pesto adapts to various dishes with ease.
• Healthy Ingredients: Packed with nutrients from fresh herbs and healthy fats from olive oil, it’s a guilt-free addition to your meals.
• Customizable: Adjust the texture by adding more oil for a smoother consistency or keep it chunky for added bite.

Tools and Preparation

To create the perfect Sun-Dried Tomato and Basil Pesto, you’ll need some essential kitchen tools. These will help streamline your cooking process and ensure you achieve the best results.

Essential Tools and Equipment

• Food processor
• Small saucepan
• Measuring spoons
• Knife

Importance of Each Tool

• Food processor: This tool is crucial for blending the ingredients smoothly while still allowing for some texture in the pesto.
• Small saucepan: Perfect for gently frying garlic to enhance its flavor without burning it.
• Measuring spoons: Accurate measurements ensure consistency in flavor across batches of your pesto.
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Ingredients

For the Pesto

• 4 tablespoons olive oil
• 3 garlic cloves, peeled
• 18 ounces (512 grams) sun-dried tomatoes in oil
• 1 ½ cups (a large handful) fresh basil leaves
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

How to Make Sun-Dried Tomato and Basil Pesto

Step 1: Heat the Oil

1. To a small saucepan, add the olive oil over medium-low heat.
2. When the oil starts to ripple, add the peeled garlic cloves.
3. Gently fry the garlic, turning often until they start to brown.
4. Remove the garlic from the pan and keep the oil for later use.

Step 2: Blend the Ingredients

1. Add all ingredients into a food processor, including the oil from sun-dried tomatoes.
2. Pulse until well mixed but still fairly chunky; adjust by adding more olive oil if desired for a saucier consistency.

This Sun-Dried Tomato and Basil Pesto recipe not only enhances your meals but also offers an easy way to enjoy bold flavors at home!

How to Serve Sun-Dried Tomato and Basil Pesto

Sun-dried tomato and basil pesto is a versatile sauce that adds flavor to many dishes. Whether you want it as a dip, a pasta sauce, or a spread, there are endless ways to enjoy this delightful recipe.

As a Pasta Sauce

• Toss freshly cooked pasta with sun-dried tomato and basil pesto for an easy weeknight meal.

As a Dip

• Serve the pesto with fresh vegetable sticks like carrots and cucumbers for a healthy snack.

On Toast

• Spread on toasted bread or bagels for a quick and flavorful breakfast or appetizer.

In Salads

• Mix into salads for an extra burst of flavor, especially in grain-based salads with quinoa or farro.

With Grilled Chicken

• Use as a marinade or topping for grilled chicken to enhance its taste and presentation.

In Sandwiches

• Spread on sandwiches or wraps for added moisture and flavor, pairing well with roasted vegetables.

How to Perfect Sun-Dried Tomato and Basil Pesto

Creating the perfect sun-dried tomato and basil pesto is simple with these helpful tips. Follow these suggestions to elevate your dish.

• Use high-quality ingredients: Opt for fresh basil and premium olive oil to significantly enhance the flavor of your pesto.
• Control the texture: Adjust how finely you blend the ingredients based on your preference—pulse less for chunkier pesto.
• Adjust seasoning: Taste test your pesto and add more salt or pepper as needed for balanced flavor.
• Store properly: Keep leftovers in an airtight container in the fridge, ensuring a layer of olive oil on top to lock in freshness.
• Experiment with add-ins: Try adding nuts like pine nuts or walnuts for added texture and richness.

Best Side Dishes for Sun-Dried Tomato and Basil Pesto

Sun-dried tomato and basil pesto pairs well with various side dishes. These options complement its rich flavors beautifully.

1. Grilled Vegetables: Season assorted vegetables like zucchini and bell peppers, then grill them until tender. They make a great companion to your pesto.
2. Roasted Potatoes: Toss baby potatoes in olive oil, salt, and herbs before roasting them until crispy. Serve them alongside your pesto as a dip.
3. Quinoa Salad: Combine cooked quinoa with cherry tomatoes, cucumber, and feta cheese. Drizzle some pesto over it for added flavor.
4. Caprese Salad: Layer fresh mozzarella slices with tomatoes and basil leaves, then drizzle with sun-dried tomato pesto as dressing.
5. Garlic Bread: Spread some sun-dried tomato pesto on toasted bread slices for a delicious twist on traditional garlic bread.
6. Stuffed Mushrooms: Fill mushroom caps with cream cheese mixed with pesto before baking until golden brown for an irresistible appetizer.

Common Mistakes to Avoid

Making Sun-Dried Tomato and Basil Pesto is straightforward, but there are a few common mistakes that can affect the final result.

• Using stale ingredients: Always check the freshness of your sun-dried tomatoes and basil leaves. Fresh ingredients enhance flavor significantly.
• Overcooking garlic: Garlic can turn bitter if overcooked. Fry it gently until just golden, then remove it from heat promptly.
• Not adjusting consistency: If your pesto is too thick, don’t hesitate to add more olive oil. The desired texture should be creamy yet chunky.
• Ignoring seasoning: Taste your pesto before serving. Adjust salt and pepper according to your preference for the best flavor.
• Skipping the food processor: Mixing by hand can lead to an uneven texture. A food processor ensures all ingredients blend smoothly.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to one week.
• Drizzle a thin layer of olive oil on top to help preserve freshness.

Freezing Sun-Dried Tomato and Basil Pesto

• Freeze in small portions using ice cube trays for easy use later.
• Once frozen, transfer cubes to a freezer bag for up to three months.

Reheating Sun-Dried Tomato and Basil Pesto

• Oven: Preheat oven to 350°F (175°C). Place pesto in an oven-safe dish and warm for about 10 minutes.
• Microwave: Heat in short bursts of 20-30 seconds, stirring in between until warmed through.
• Stovetop: Gently heat in a saucepan over low heat, stirring frequently to avoid burning.

Frequently Asked Questions

Here are some common questions about making Sun-Dried Tomato and Basil Pesto.

How To Make Sun-Dried Tomato and Basil Pesto?

To make this pesto, blend sun-dried tomatoes, fresh basil, garlic, olive oil, salt, and pepper in a food processor until you achieve your desired consistency.

Can I customize my Sun-Dried Tomato and Basil Pesto?

Absolutely! Consider adding nuts like pine nuts or walnuts for added texture or cheese alternatives for creaminess.

What should I serve with Sun-Dried Tomato and Basil Pesto?

This pesto is versatile! Serve it with pasta, as a spread on sandwiches, or as a dip for veggies and crackers.

How long does Sun-Dried Tomato and Basil Pesto last?

In the fridge, it lasts about a week. For longer storage, freezing is recommended; it lasts up to three months when frozen properly.

Final Thoughts

Sun-Dried Tomato and Basil Pesto is not only quick to prepare but also incredibly versatile. It elevates any dish with its rich flavors. Feel free to customize the recipe by adding different herbs or nuts according to your taste preferences!

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Sun-Dried Tomato and Basil Pesto

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• Author: Adeline
• Total Time: 13 minutes
• Yield: Approximately 12 servings 1x

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Description

Sun-Dried Tomato and Basil Pesto is a vibrant, flavor-packed sauce that can elevate your meals in an instant. This easy-to-make pesto combines the rich taste of sun-dried tomatoes with the freshness of basil, creating a versatile condiment perfect for pasta, sandwiches, dips, or even as a spread on toast. In just 13 minutes, you can prepare this gourmet sauce, impressing family and friends with its delightful taste. Packed with healthy ingredients, this recipe is not only delicious but also guilt-free.

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Ingredients

Scale 1x2x3x

• 4 tablespoons olive oil
• 3 garlic cloves, peeled
• 18 ounces sun-dried tomatoes in oil
• 1 ½ cups fresh basil leaves
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

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Instructions

1. Heat olive oil in a small saucepan over medium-low heat. Add garlic cloves and fry gently until browned. Remove garlic and set aside.
2. In a food processor, combine the sun-dried tomatoes (with their oil), fried garlic, fresh basil, salt, and black pepper. Pulse until well mixed but still chunky. Adjust consistency by adding more olive oil if desired.

• Prep Time: 5 minutes
• Cook Time: 8 minutes
• Category: Condiment
• Method: Blending
• Cuisine: Italian

Nutrition

• Serving Size: 30g
• Calories: 130
• Sugar: 1g
• Sodium: 210mg
• Fat: 12g
• Saturated Fat: 1.5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 0mg

Keywords: For a richer texture, consider adding nuts like pine nuts or walnuts. Store leftovers in an airtight container with a thin layer of olive oil on top to maintain freshness. This pesto can be frozen in ice cube trays for easy portioning later.