Sun-Dried Tomato Pesto
We spent Friday and Saturday of last weekend with Paul’s family at the lake. The whole weekend was amazing but that part of it was extra good. We spent tons of time on the dock, in the water, laughing with family, my family joined us on Saturday for some fun and it was definitely one of those weekends that you hate to see end.
Another reason it was special involves sun-dried tomatoes. Not just any sun-dried tomatoes, but sun-dried tomatoes brought all the way to me in Missouri from Sicily by my sweet brother-in-law, Matt. Paul’s brother has been in Spain since September teaching. This was his third trip to Spain – he has been quite a traveler since I’ve known this family. In fact, Paul and I were engaged before I ever met Matt!
Last year he brought us an amazing bottle of Spanish red wine that we totally savored when we finally decided to open and enjoy it before our move. I honestly thought that would be tough to beat but he proved me wrong. He handed me a bag this last weekend and it contained these beauties:
Does Matt know me well, or what? These sun-dried tomatoes smell heavenly and unlike any other sun-dried tomatoes I’ve smelled before. And their flavor – indescribable: sweet, savory, tender, amazing! And I contemplated doing something really fun with them but I really wanted to taste those flavors so I turned to the obvious – sun-dried tomato pesto and it rocked. Like, eat-straight-from-the-jar-rocked. I eventually mixed it with some pasta and chicken, but not before several savory bites!
Sun-Dried Tomato Pesto
Yield: 2 cups
Total Time: 10 minutes
Quick sun-dried tomato pesto recipe - rich and flavorful and super simple! Perfect for a weeknight pasta dish.
1 cup sun-dried tomatoes (see note below)
1/4 cup parmesan cheese
1/4 cup fresh basil leaves
1 clove garlic
1/4 cup olive oil
Salt and pepper to taste
Combine the sun-dried tomatoes, parmesan cheese, basil and garlic in a food processor or a powerful blender. Pulse a few times to bring the ingredients together. Slowly add the olive oil and continue to pulse and scrape down the sides of the jar as necessary until the pesto reaches a consistency that is between a paste and a liquid sauce. Taste and add salt and pepper to taste.
The sun-dried tomatoes I used needed to be reconstituted in hot water before use. I poured boiling water over them and let them soak for 30 minutes and then used them immediately in this recipe. If yours are packed in oil, they won't need to be reconstituted, just drain the oil from them before using, and feel free to use the oil for the recipe.
I saved the water used to reconstitute the tomatoes for a pasta dish I'll share later.