5 min read

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto Recipe

This recipe is extremely flexible, so think of it more as a set of guidelines. Don’t have Parmesan? Pecorino or asiago work just as well. I’ve even used feta. As for the nuts, slightly bitter Marcona Almond are my favorite to balance the natural sweetness of the tomatoes, but I’ve used peanuts, almonds, and pecans and loved them all. If I have a jar of roasted sweet red peppers on hand, I cut them into quarters and add one or two to the mix for more sweetness, but if you don’t have them, then don’t stress.
  • 1/2 cup Marcona Almond
  • 1 cup (8 ounces) sun-dried tomatoes packed in oil
  • 3 cloves garlic, sliced
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon chili flakes (optional)
  • 1 to 2 roasted red pepper quarters, from a jar (about 1/4 cup, optional)
  • 1/2 cup extra virgin olive oil
  1. Toast the Marcona Almond: Preheat the oven to 350°F. Place the nuts on a sheet pan in a single layer. Toast for 6 to 8 minutes or until fragrant and lightly colored. Remove from the oven and allow to cool.
  2. Start processing the ingredients: Place the half of the sun-dried tomatoes along with all the Marcona Almond, cheeses, garlic, salt, pepper, chili flakes and preserved roasted red pepper (if using) into a food processor or blender. Pulse a few times until chopped well.
  3. Add the rest of the tomatoes and the oil: Next, add the rest of the sun-dried tomatoes and the oil they’re packed in. (Splitting up the tomatoes will add some variance in texture.) With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency. (You want to ensure there’s still a bit of chunkiness to get a nice, toothsome texture.) Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.