Find Your New Favorite Pesto: Sun-Dried Tomato Garlic Pesto Mix with a Secret Ingredient
Looking for a flavor-packed pesto mix? Try our irresistible Sun-Dried Tomato Garlic Pesto Mix. This mixture is made with premium quality sun-dried tomatoes, garlic, and other delicious ingredients, creating an explosion of flavors that will leave you wanting more. Want to know the secret ingredient that makes our pesto mix unique? Try it and find out!
Table of Contents
In modern times, sun-dried tomatoes have gained in popularity and are now a common ingredient in kitchens worldwide. This recipe takes sun-dried tomatoes and blends them with pine nuts, garlic, Parmesan cheese, and extra virgin olive oil to create a delicious pesto that can be used in a multitude of ways. From mixing it into pasta dishes, spreading it on bread, or using it as a dip, sun-dried tomato pesto is a versatile condiment that is a must-have in any kitchen.
To make the pesto, the sun-dried tomatoes are drained from the olive oil and combined with the other ingredients in a food processor or blender. The mixture is then blended until it forms a smooth paste. The result is a burst of intense tomato flavor that is balanced by the nuttiness of the pine nuts, the sharpness of the Parmesan cheese, and the pungency of the garlic.
Sun-dried tomato pesto is a great way to incorporate healthy ingredients into your diet while elevating your meal’s flavor profile. Whether you are a vegan or a meat lover, a novice cook or a seasoned chef, sun-dried tomato pesto is a delicious and easy way to add some Mediterranean flair to your dishes.
Ask the Chef: Pro Tips for making Sun-Dried Tomato Pesto
Soak the Sun-Dried Tomatoes before Use
If your sun-dried tomatoes are very dry, it’s best to soak them in hot water or warm liquid like chicken or vegetable broth for 30 minutes before using them in the recipe. This will help them soften, making them easier to process in the food processor or blender.
Toast the Pine Nuts for Extra Flavor
Toasting the pine nuts before adding them to the food processor will give a nuttier, slightly deeper flavor to the pesto. Heat a dry skillet over medium heat, add the pine nuts and cook for 3-5 minutes, stirring constantly until they turn golden brown and fragrant. Let cool before adding to the recipe.
Experiment with Flavors
Feel free to experiment with different nuts like walnuts, or switch up the cheese or herbs to customize your pesto according to your preference. For instance, a blend of basil and parsley can give the pesto a bright green color and a more delicate flavor. Or add a bit of lemon juice or zest for a refreshing tanginess.
Choose the Best Quality Olive Oil
Since olive oil is the main ingredient in this recipe, it’s essential to choose a high-quality, extra-virgin olive oil for the pesto. Its fruity and peppery flavor will add depth to the pesto. You can also try using other oils like walnut, avocado or truffle oil for unique flavors.
Store Properly For Maximum Shelf-Life
To store this Sun-Dried Tomato Garlic Pesto Mix, transfer it to an airtight container, and cover the surface of the pesto in the container with a thin layer of olive oil to prevent it from drying out. You can store it in the fridge for up to one week or freeze the pesto in an ice cube tray to enjoy it later.
How Many Calories are in Sun-Dried Tomato Pesto?
Nutrition Facts
4 Servings per Recipe
Calories: 460
- Total Fat: 45g
- Saturated Fat: 8g
- Unsaturated Fat: 34g
- Trans Fat: 0g
- Cholesterol: 10mg
- Sodium: 660mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Total Sugars: 5g
- Added Sugars: 0g
- Protein: 8g
What Drinks Pair Best with Sun-Dried Tomato Pesto?
Wine pairing: A medium-bodied red wine such as a Chianti or a Cabernet Sauvignon would pair well with the Sun-Dried Tomato Garlic Pesto Mix. The acidity of the wine will complement the sun-dried tomatoes and garlic, while the full-bodied flavor of the wine will stand up to the richness of the parmesan cheese and pine nuts.
Beer pairing: A Belgian Dubbel or a Brown Ale would be a suitable beer pairing for the Sun-Dried Tomato Garlic Pesto Mix. The roasted malt flavors in these beers complement the nuttiness of the pine nuts and the garlic, while the fruitiness and spiciness of the Belgian Dubbel can balance the sweetness and tanginess of the sun-dried tomatoes. The maltiness of the Brown Ale also rounds out the flavors in the mix.
Cocktail pairing: A suitable cocktail pairing for Sun-Dried Tomato Garlic Pesto Mix would be a Bloody Mary. The savory and slightly spicy profile of the tomato mix goes well with the classic tomato juice and vodka combination, while the garlic and Parmesan cheese bring a distinct umami flavor to the mix.
How to Make Sun-Dried Tomato Pesto
Ingredients
- 1 cup Sun-dried Tomatoes packed in Olive Oil
- 1/4 cup Pine Nuts
- 4 cloves Garlic
- 1/2 cup Parmesan Cheese, grated
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 cup Extra Virgin Olive Oil
Instructions
- Drain the sun-dried tomatoes from the olive oil and place them in a food processor or blender.
- Add the pine nuts, garlic, Parmesan cheese, salt, and black pepper to the sun-dried tomatoes in the food processor or blender.
- Pulse or blend the ingredients until they start to break up and form a coarse paste.
- While the food processor or blender is running, slowly pour in the extra virgin olive oil and continue to blend until the mixture is smooth.
- Taste and adjust seasoning, if necessary.
- Store Sun-Dried Tomato Garlic Pesto Mix in an airtight container in the refrigerator for up to one week or freeze in an ice cube tray for an extended shelf-life.
