Tony Zentgraf
Sun Dried Tomato Pesto is easy to make. For years I worked to come close to the flavor profile of a brand I would buy for the restaurant. This recipe comes very close to what I remember using.
I have done different variations over the years. One was heavy on lemon zest that was good as a base for a seafood pasta cream sauce. Coming soon is a recipe for Seared Shrimp and Scallop Linguine with a Lemon Sun Dried Tomato sauce, stay tuned…
Variations on Using the Pesto
This recipe is as close as I have been able to get to the food service brand that we would buy premade. I hope you enjoy this recipe and find your own favorite way to use it.
It makes a great alternative to traditional spreads for sandwiches and delivers a boost in flavor over mayo or other condiments. Try it as a spread on a panini, it is so good!
I recommend using this pesto as a sandwich or panini spread, especially in conjunction with the tapenade recipe, the combination is delicious on a smoked turkey sandwich or panini.
Makes a great sauce base for a pizza. It’s bold tomato flavor will stand out on your pizza, even use it as a spread/dip for a charcuterie board or pasta dish.
Try these recipes using the Sun Dried Tomato Pesto!
- Smoked Chicken & Sun Dried Tomato Pesto Cream Sauce with Fettuccine
- Spicy Sausage, Sun Dried Tomatoes, Artichokes & Spinach Pasta with Linguine
- Smoked Turkey, Havarti, Sun Dried Tomato Pesto & Tapenade on Ciabatta
- Make this 48 Hour Fermented Dough and use the pesto as a sauce!
Any way you use it I am sure you will Enjoy It!
Sun Dried Tomato Pesto (GF) (V)
Print RecipeRecipe Multiplier
- 1 cup Compact cup of Sun Dried Tomatoes (Dry) (If using prehydrated Sun Dried Tomatoes skip soaking in hot water and use 1 1/2 cup)
- 12 ea Garlic Cloves
- 1 ea Medium Shallot
- 2 tbsp Basil Pesto or 1/4 cup chopped fresh basil
- 3 tbsp Extra Virgin Olive Oil
- ⅓ cup Grated Parmesan Cheese
- ¼ tsp Cracked Black Pepper
- ⅓ cup Reserved liquid from hydrating Sun Dried Tomatoes
Instructions
- Place the sun dried tomatoes in a bowl.
- Boil enough water to cover the tomatoes. Pour over the tomatoes. Let soak for 10-15 minutes
- Once the sun dried tomatoes have softened, drain the tomatoes reserving about a cup of the hydrating liquid.
- In a food processor, add the garlic and shallot pulse to break down to a small size.
- Add the sundried tomatoes to the food processor. Pulse to chop the tomatoes. Scrape down after several pulses.
- Add ¼ cup of hydrating liquid from the tomatoes. You can start with less and add more later in the process. Remember you can always add more you can't take it out once it is added.
- Add the basil pesto or chopped basil and the olive oil. Let the food processor run to chop all ingredients into a fine paste.
- Add parmesan cheese and cracked black pepper to the processor.
- Adjust the consistency with more hydrating liquid if needed. Consistency should be spreadable and similar to basil pesto but more like a paste.
- Adjust seasoning with parmesan and cracked black pepper.
