Wednesday, August 7, 2013

sun dried tomato pesto

This pesto is kind of amazing. My first try at any sun dried tomato recipe and I lucked out with this one. The sugar and balsamic vinegar make it nicely sweet, while the olives, garlic and rosemary add zing.

Sun Dried Tomato Pesto
Makes about a cup. Adapted from Saveur's Pesto Rosso

1/2 cup olive oil
1/4 cup blanched almonds, chopped (I would have used 1/2 cup like the recipe called for but I only had 1/4 cup, so I adjusted the rest of the ratio)
2 tablespoons rosemary, minced
1/2 teaspoon paprika
2 teaspoons sugar
2 teaspoons balsamic vinegar
20 pitted manzanilla olives
10 sun dried tomatoes
4 cloves garlic, chopped

1. Mix all ingredients in food processor. Serve on toast or pasta.


  1. I'm all over this! Or, you can make some for our next potluck?

  2. I love how intense the flavor of sun-dried tomato pesto is! I could just eat this with a spoon, no accompaniment necessary.

  3. I made something similar late last summer from a big batch of tomatoes I got from my parents. Roasted them and it made a divine spread. I may have to try your version this year... no tomatoes seem to be coming my way & my own garden is not so hot.

    1. Robin, I am sorry to hear that your tomato source has dried up.