Sun-Dried Tomato Pesto

A summertime star, super delicious pesto that elevates any tomato based dish with rich tomato umami, sweetness and texture.A little secret that for the uninitiated will make them go hmmm what is that flavor. We use it to bolster tomato based pastas, pizza sauces, also makes an awesome sandwich spread. Here are some recipes for you to try.

• 1 (8.5 oz.) jar sun-dried tomatoes in olive oil
• Juice from half a lemon, about 2 tablespoons
• 1 cup packed fresh basil leaves
• ¼ cup extra virgin olive oil, use some from the jar of sun dried tomatoes only if it’s olive oil
• ½ cup raw walnuts or toasted walnuts
• 2 large cloves garlic
• 1 cup chopped tomatoes, use only if you’re going to consume the pesto right away
• ½-3/4 teaspoon kosher salt as needed

Instructions

1. In a food processor, combine sun-dried tomatoes in oil, basil, walnuts, garlic, and salt.
2. While food processor is running, slowly add olive oil until emulsified (*for a thinner consistency, add additional oil.)
3. Transfer to an airtight container and store in the refrigerator for up to a month, making sure theres a thin layer of oil oil covering he surface go prevent it from going bad.