Make your own Homemade Sun-Dried Tomato Pesto and add flavor to just about anything! Just 6 ingredients and 5 minutes to prep—you have to try it for yourself.
And just like THAT, it’s Monday again. But hey, we’re only one week—ok, ok a little more than one week—away from Thanksgiving, which is pretty exciting if you ask me. Today is going to be a fun Monday for me because today I am visiting my aunt and her pup, Lucky so Lucky and Layla can have a play date! They’ve played before and get along pretty well, and they always sleep for HOURS upon hours after they get done playing, so after our play date I’m hoping for a productive work day while Lay sleeps soundly. WIN. I’ll be sure to Snap them playing, so follow along on SnapChat if you aren’t already (username: thealmondeater).
How was your weekend? Mine was low key, which I was ok with because the next two weekends will be busy, busy, busy. Friday night I went to yoga per the usual and then Miguel and I stayed in and watched a movie. Saturday was spent cleaning the apartment and finishing up some freelance work and Sunday I went to barre class with my friend and then attempted (and failed) at making cookies. The good news is I’m 95% sure I know what I did wrong, so round 2 should turn out much better I’m hoping.
The question I have today is: why is sun-dried tomato pesto not a thing? It needs to be a thing ASAP, because in case you weren’t aware, I’m entirely too obsessed with sun-dried tomatoes. This pesto comes together in just five minutes and goes well with, well, everything. And by “everything” I mean on sandwiches and pasta dishes and quinoa bowls and even on salads. IT IS SO GOOD. I’m a huge fan of kale pesto, but this sun-dried tomato pesto gives kale a run for it’s money.
Yeah, I’m serious.
It starts with the sun-dried tomatoes (uhh, duh) followed by diced tomatoes (I used canned, but you can use fresh if you don’t mind spending time dicing) and cashews! I had to use cashews for a freelance assignment earlier in the day, so I figured why not throw some in this recipe? The result: you can’t taste them, but they help to make the pesto a bit thicker and therefore more like pesto and less like soup. I then threw in some basil, olive oil and shredded parmesan and, though the cheese is optional, I highly recommend it. I didn’t measure the cheese—just grated some fresh parmesan overtop of the jar—but if I had to guess I’d say I used 1-2 tbsp.
And that’s it! Super simple, made with common ingredients and it helps to add flavor to just about any dish!
- 1 jar ( approx. 7 oz.) sun-dried tomatoes, tomatoes ONLY
- ½ cup diced tomatoes
- ¼ cup cashews
- 12 basil leaves
- ¼ cup olive oil
- ¼ tsp salt
- Optional: 1-2 tbsp shredded parmesan cheese
- Optional: 1-2 tbsp water, if mixture isn't mixing
- Place ingredients into a blender or food processor and pulse until smooth.
- Add additional parmesan cheese if you wish.
**You should use a fork to pull the tomatoes out of the jar and into the food processor to avoid using too much oil in this recipe
Q: Ever made your own pesto? What’s your go-to condiment (i.e. pesto? mayo? mustard? ketchup? sriracha?)?