With a deep red color, this easy sun-dried tomato pesto is bursting with rich and intense flavor. Serve pesto as a condiment for dipping and spreading or toss it with some pasta.
1cupsun-dried tomatoesjust the dried tomatoes, no oil (approximately 4oz) See recipe notes
1/2cupraw cashews, unsalted(can sub almonds or walnuts)
1/3cupfresh parsley
1clovegarlic, peeled and smashed
1/2tspsea salt(to taste, omit if using sun-dried tomatoes that already include salt)
1/4tspblack pepper
1/4tspred pepper flakes(optional)
1tbsplemon juice(about 1/2 small lemon)
3/4cupolive oil(+ more to reach desired consistency)
Instructions
Add all of the ingredients except the olive oil to a food processor. Note - Most sun-dried tomatoes are already salted, so check the ingredients and omit the salt if needed. You can add salt to taste as needed at the end.
Pour in 1/2 cup of the olive oil. Pulse to make a thick paste, scraping the sides if needed to get all of the ingredients processed.
With the lid on, turn on the food processer and slowly pour in additional oil (approximately another 1/4 to 1/2 cup) to reach your desired consistency. Use less oil for a thicker, paste-like consistency, more oil to thin it out.
Taste and season with any additional salt/parsley/lemon juice as desired.
Store in an airtight container in the fridge for up to one week. Can also be frozen for 3+ months.
Notes
You can also use sun-dried tomatoes packed in oil. If you do, just use the oil in the jar in step one and you'll likely need to use less oil than noted in the recipe.