Sun-Dried Tomato Pesto
A quick and flavorful sun-dried tomato spread enhances pizza, pasta, and crostini with minimal preparation.
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Instructions
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Preheat the oven to 350 F.
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Spread walnuts on a baking sheet and toast for 8-10 minutes until fragrant, then cool completely.
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Combine reserved sun-dried tomato oil with olive oil to create 1/2 cup total.
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Pulse cooled walnuts in a food processor until coarsely chopped.
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Add sun-dried tomatoes, the oil mixture, basil, Parmesan, garlic, lemon zest, salt, and red pepper flakes (if using) to the food processor.
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Process until desired consistency, scraping down sides; add up to 1/4 cup more olive oil or 1-2 tablespoons water if needed to adjust thickness.
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Taste and adjust seasoning, then serve or refrigerate.