This Sun-Dried Tomato Basil Pesto is sweet, tangy, and a tad smoky. Slather it on bread and make the best grilled cheese ever, or just go nuts with a spoon.
My basil plant is outta control. It’s surpassed the height of several of the tomato plants it sits next to, and has quickly become almost weed like in it’s ability to grow despite the lack of sunshine. 
I’ve been keeping up with the supply as best as I can by throwing it on pizzas, in pasta salads, and on tomato soup, but the basil simply will not be stopped. Just as soon as I’ve plucked a few leaves it seems an entire stalk grows in its place. I was clearly going to have to up my basil-using game. Luckily, I remembered I had some sundried tomatoes in the pantry.
Sometimes kitchen experiments turn out even better than you hoped, and that was certainly the case with this Sundried Tomato Basil Pesto. This stuff is incredible. I licked the food processor bowl clean, and I’m 100% not sorry about it. It’s delightful on crackers with a slice of cheese, but the real magic happens when you slather it on your favorite bread, top it with generous hunks of fresh mozzarella, and grill it in plenty of butter. The resulting grilled cheese will make you want to slap your momma, drop the mic, and declare yourself the queen of summer. Go ahead. Make some for yourself and see if it doesn’t put a swagger in your step.
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- Total Time: 10 minutes
- Yield: 2 cups of pesto 1x
Description
This Sun-Dried Tomato Basil Pesto is sweet, tangy, and slightly smoky, perfect for spreading on bread or enjoying with cheese.
Ingredients
- 2 cups fresh basil leaves
- 8 ounce jar sun-dried tomatoes, including all the oil in the jar
- 1/4 cup extra virgin olive oil, plus more if needed
- 1/2 cup shredded Parmesan cheese
- 1/4 cup sliced almonds
- 2 teaspoons minced garlic
- Salt, to taste
Instructions
- In a food processor, combine the fresh basil leaves, sun-dried tomatoes with their oil, Parmesan cheese, sliced almonds, and minced garlic.
- Pulse the mixture until it begins to combine. If the mixture is too thick or having trouble blending, gradually add extra virgin olive oil until it reaches a fairly smooth consistency.
- Taste the pesto and add salt as needed, pulsing again to incorporate.
- Transfer the pesto to a jar or airtight container for storage.
Notes
Store the pesto in an airtight container in the refrigerator for up to a week. For a nuttier flavor, toast the almonds before adding them. This pesto is excellent on grilled cheese sandwiches, crackers, or as a topping for pasta.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Basics
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 2 grams
- Sodium: 150 mg
- Fat: 11 grams
- Carbohydrates: 4 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 5 mg
Frequently Asked Questions
Can I use fresh tomatoes instead of sun-dried tomatoes in this pesto?
Fresh tomatoes won’t provide the same concentrated flavor and sweetness as sun-dried tomatoes, so it’s best to stick with sun-dried for this recipe.
What type of cheese pairs well with the Sun-Dried Tomato Basil Pesto for grilled cheese?
Fresh mozzarella works wonderfully with the pesto, as it complements the sweet and tangy flavors while melting beautifully.
How can I adjust the pesto if I want it to be less smoky?
You can simply reduce the amount of sun-dried tomatoes used, as they can impart a smoky taste, or look for sun-dried tomatoes packed in oil without any added smokiness.
