Sun-dried Tomato Pesto

I cannot claim this recipe as my own, as it was created by my coworker S for her recent cooking class. Instead of using the traditional base of basil leaves, she swapped in some sun-dried tomatoes, using basil as a mere backdrop for this creamy, rich pesto. This was served over pasta, but it would also be quite delicious on sandwiches, rice, or thinned into a salad dressing.

Sun-dried Tomato Pesto

1½ cups sun-dried tomatoes, soaked
1 cup packed fresh basil
½ cup chopped red bell pepper
½ cup walnuts
¼ – 1/3 cup olive oil
¼ cup lemon juice
2 cloves garlic, chopped
Salt and pepper, to taste
1¼ cups sliced olives

  1. Place all ingredients (except olives) in a food processor and process until well incorporated and smooth.
  2. Once pesto is mostly smooth, stir in olives. Easy, right!

Yields: 1 cup pesto

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About Andrea Bertoli 592 Articles
A vegan chef, cookbook author, wellness educator, writer, surfer, and yogi based in Honolulu. Follow my delicious adventures on Instagram

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