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jar of sun-dried tomato pesto on dish towel
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Sun-Dried Tomato Pesto

With sun-dried tomatoes, pistachios, basil, garlic and cheese, this homemade pesto is a delicious twist on the classic pesto recipe.
Course Sauce
Cuisine Italian
Prep Time 5 minutes
Total Time 5 minutes
Servings 12
Calories 133kcal
Author Ryan Beck

Ingredients

  • 1 (8.5 oz jar) sun-dried tomatoes in oil
  • ¾ cup unsalted roasted pistachios
  • ½ cup fresh basil
  • 1 garlic clove
  • ¼ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes
  • cup reserved sun-dried tomato oil
  • ½ cup freshly grated parmesan cheese

Instructions

  • Remove the sun-dried tomatoes from the jar, reserving the oil.
  • Add the sun-dried tomatoes, pistachios, basil, garlic, salt and red pepper flakes to a food processor and pulse until the pistachios are chopped. With food processor running, slowly add the reserved oil until incorporated. Add the cheese and pulse a few times until mixed.
  • Transfer to an airtight container and store in the refrigerator for up to one week.

Notes

  • Use fresh basil leaves to make the pesto. Never use dried basil as it tastes completely different.
  • Toast the pistachios which adds a rich, roasted flavor to the pesto.
  • Salt is important as it helps break down the basil leaves while also enhancing the flavor.
  • Blend the sun-dried tomatoes, pistachios, basil, garlic, salt and crushed red pepper first first before adding the oil which helps create the texture you expect from pesto.
  • Use quality olive oil as it contributes to the taste of this almond basil pesto.
  • Add the Parmesan last so you don't overblend it.

Nutrition

Serving: 1tablespoon | Calories: 133kcal | Carbohydrates: 6g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0g | Cholesterol: 4mg | Sodium: 152mg | Potassium: 363mg | Fiber: 2g | Sugar: 0g