Monday, December 23, 2013

Sun-Dried Tomato Pesto

I don't know why it's taken me so long to post this recipe.  This is one of my absolute favourite things,  I put it on everything.  It makes just about every sandwich and wrap taste better, makes a nice base for crostini, and is a key component of these Roasted Eggplant and Asparagus Rolls.  

For best results, I use semi-dried tomatoes.  A semi-dried tomato is similar to a dried apricot.  It's dry, but still succulent enough that you can eat it out of the bag.  They seem to be quite common in Montreal; I find them at Anatol and Milano.  For my Kansas friends?  Good luck.  All I can ever find when I'm back there are super-expensive, very dry tomatoes, or super-expensive oil-packed tomatoes.  If you're using dry, rehydrate them in water until they soften up.  If using oil-packed, drain them and adjust the amount of oil you use accordingly.  If you have a garden, semi-dry your own!  If you need me to ship you a bag, tawk to me.  Whatever it takes to help you get this into your face, I'll help.

INGREDIENTS - Makes about 1.5 cups

1 cup semi-dried tomatoes
1/2 cup raw, unsalted nuts (walnuts, mixed nuts, sunflower seeds, your choice)
2 cloves garlic*
Juice of 1/2 a lemon
1/4 tsp salt
1/4 cup extra virgin olive oil

  • Whiz together the nuts, garlic, salt, and lemon juice in a food processor until crumbly.
  • Add tomatoes and oil and process until you reach desired consistency.
  • This will yield a pretty thick spread.  For a thinner pesto, use more oil.
  • Store in an air-tight container in the fridge!

* If you're sensitive to garlic, or just don't like having garlic breath, take the edge off by roasting your garlic.


  1. yumyum! I remember this from Fortel, he'd put fresh parm in it ;-)

    1. I loved working in the kitchen with that man, and I still miss him dearly. Thanks for bringing him to mind :)