Sun-Dried Tomato and Basil Pesto is a wonderfully diverse recipe component. A delicious and easy sauce that you can add to hot pasta, use as a dip or spread on sandwiches.
Have you ever looked at sun-dried tomatoes in the store and wondered what you could use them for? They’re delicious in salads, but I going to show you how to turn them into an EASY (yes, that easy) sauce that is vegetarian and vegan so it is perfect for many different diet requirements.
All you need is a jar of sun-dried tomatoes in olive oil with herbs, fresh basil and garlic. One of my favorite uses of this fresh and hearty pesto is in Grilled Vegetable Sun-Dried Tomato Pasta (< click text for link). See below for more uses.
This recipes is another oldie (from 2015) with updated pictures and video.
Sun-Dried Tomato Options
Buy the sun-dried tomatoes in oil because the oil has taken on the flavor of the sun-dried tomatoes. I also sometimes use the sun-dried tomatoes in oil with herbs for extra flavor.
I like to ‘toast’ the garlic because raw garlic in pesto is too intense for me. This involves frying the cloves in a little oil which makes the garlic slightly browned, milder and sweeter. If you want to add the raw garlic cloves, just skip this step.
If you’ve tried this Sun-Dried Tomato Pesto or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
Serving Size: 1/4 cup
Amount Per Serving:Calories: 397 Total Fat: 32g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 0mg Sodium: 605mg Carbohydrates: 31g Fiber: 8g Sugar: 0g Protein: 7g