Sun Dried Tomatoes packed in oil and herbs are bold, rich, sweet and savory. They give a whole new perspective to some of your favorite dishes, including pasta and seafood. Most recently I’ve been adding the pesto to pasta dishes and shrimp dishes. A couple of tablespoons goes a long way. Add and adjust to your liking.
Try this pesto as a replacement to tomato sauce, or as an addition to a seafood dish like sautéed shrimp. You, and your friends, will love it!
At times I'll be thinking about an ingredient so much I start to think about that ingredient and possible recipes, in my sleep. Especially in the morning after the alarm goes off, and after the 1st snooze (ok maybe a couple of snoozes). Lately I can’t get Sun Dried Tomatoes out of my mind. That being said, I decided to do a blog post dedicated to this creamy sauce.
During my haziness, I’ve also been thinking about what else I can put the pesto on. And there it was, Sauteed Shrimp and Asparagus wrapped in Capocollo with Sun Dried Tomato Pesto. Blog post coming soon! Yup, I came up with that in my sleep! I previously posted Sun Dried Tomato Pesto with Chick Pea Pasta (photo above), and it was delicious. And so was the shrimp!
The ingredients are healthy and delicious. No substitutions necessary. As always, use fresh ingredients!
Add tomatoes (and the oil from the tomatoes), garlic, basil leaves, salt and pepper to a food processor. Put on the lid and pulse on low - about 30 seconds.
Remove the lid and add the grated parmesan cheese. Put on the lid and pulse a few times – about 30 seconds.
Continue to pulse - pour in olive oil slowly to your desired consistency. I like a creamy and oily texture but still a bit chunky. Taste and adjust salt and pepper. At this stage you can also adjust any ingredient to your liking. Feel free to be creative!
Store in a sealed container in the refrigerator until needed – should last approximately 7 days refrigerated. Add to your favorite dish. Cook Well! Eat Well!
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Prep Time: 10 mins
Processing Time: 2 mins
Yields: 1.5 to 2 cups
½ cup sun dried tomatoes in oil
2 cloves garlic - minced
1 cup fresh basil leaves – slightly packed
¼ tsp salt
¼ tsp fresh ground black pepper
¾ cup freshly grated parmesan cheese – slightly packed
3 tbsps extra virgin olive oil (evoo)
Add tomatoes (and oil from the tomatoes), garlic, basil leaves, salt and pepper to a food processor
Put on the lid and pulse on low - about 30 seconds
Remove the lid and add parmesan cheese
Put on the lid and pulse a few times – about 30 seconds
Continue to pulse - pour in olive oil slowly to your desired consistency (you want a creamy and oily texture but still a bit chunky)
Taste and adjust - add salt and pepper to your taste
Store in the refrigerator until needed – should last approx. 7 days refrigerated
Add to your favorite dish