Nut-Free Sundried Tomato Pesto
This is my version of red pesto without pine nuts. It's really good with pasta or spread on slices of crusty bread for a quick starter.
Ingredients
Serves: 8
- 55g sundried tomatoes
- 20g fresh basil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 180ml olive oil
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- Place sundried tomatoes in a small pot and cover with water; bring to the boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic and salt in a blender until mixed. Slowly add olive oil, about 60ml at a time; blend until smooth.
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Reviews and Ratings
Global Ratings:
(12)
Reviews in English (11)
Really great recipe. Used 3/4 tbsp. garlic and found it just right (you know that kind already minced in the jar). Deep and rich flavour. Served it over toasted baguette slices (thin) Don't really think you need to change anything. But I am curious how a little wine or balsalmic would play into it. Also wondering how it would taste with a little pine nuts. Some things to try later. But, seriously, really great recipe as is. - 18 Oct 2012 (Review from Allrecipes USA and Canada)
10 STARS - Killer Recipe! I could eat this on bread, on pasta or just by the spoonful. Thanks! It's delicious! UPDATE: I did use jarred packed in oil type sun dried tomatoes. - 12 Aug 2012 (Review from Allrecipes USA and Canada)
This was delish! I spread it on some grilled baguette slices. Next time I make it, and there will be a next time, I'll use less salt. Hubby said he'd like it over some pasta so I'll give it a try! Thanks so much for this recipe! - 30 Jun 2013 (Review from Allrecipes USA and Canada)