Sun Dried Tomato Walnut Pesto
Viva Italia! Bring home the flavors of Italy with sun dried tomato walnut pesto. Made with sun dried tomatoes, toasted walnuts, fresh basil, garlic, olive oil, lemon and Parmesan.
Servings 2 cups
Calories 139kcal
Equipment
- Cuisinart Cup Food Processor, Brushed Stainless Steel - Silver
- Measuring Cups and Magnetic Measuring Spoons Set
- Mixing Bowls with Airtight Lids 6 piece Stainless Steel Metal Bowls
- OXO Good Grips Zester and Grater
- OXO 11155800 Good Grips Small Citrus Juicer with Built-In Measuring Cup and Strainer,Yellow
Ingredients
- 1 cup walnut halves
- 1 ½ cups sun dried tomatoes packed in oil, drained
- 1 cup basil leaves loosely packed
- ¼ cup parsley leaves loosely packed
- 1/3 cup grated Parmesan cheese
- 2 cloves garlic peeled and roughly chopped
- 1 tablespoon balsamic vinegar
- 1 tablespoon agave syrup
- 2 teaspoons lemon juice
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon red pepper flakes
- ½ cup extra virgin olive oil
Instructions
- Toast the walnuts in a dry skillet over medium heat. When they are fragrant and slightly browned (about 5 minutes), remove them from the heat and allow to cool.
- Place all the ingredients except the olive oil in a food processor. Use only half the Balsamic vinegar and agave syrup at first. You can taste and adjust ingredients later.
- Process for about 30 seconds or until blended and very finely chopped.
- Add the olive oil, then process for 30 more seconds. Add more olive oil if needed to achieve the desired consistency.
- Taste the pesto, and adjust ingredients as desired. You may need to add more Balsamic vinegar, agave syrup or tomatoes.
- Serve as a dip with crackers, or as a topping for bread, pasta, grilled chicken or vegetables.
Notes
Based on a recipe by Emeril Legasse.