Sundried Tomato + Basil Pesto
I’m a big fan of sauces and this Sundried Tomato and Basil Pesto ranks right up there in my top favourites. Essentially, this recipe takes all the goodness that you’d find a regular basil pesto and elevates it to a new level by adding in the tangy flavour of the tomatoes. The result is a well-balanced condiment that is a perfect accompaniment for meats, cheeses, and charcuterie. It also works well as a topping for our Campfire Beef Chili or Bison and Leek Chili. Enjoy!
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment: food processor, spatula, citrus juicer, grater, small frying pan, measuring cups and spoons. Peel garlic, juice lemon, wash and trim basil, measure and separate all ingredients.
Cooking + Assembly
- Toast pepitas in a small frying pan over medium heat for 5 minutes. Set aside to cool.
- Combine toasted pepitas, lemon juice, garlic, and sundried tomatoes in a food processor and pulse until combined, scraping sides if needed.
- Add basil and pulse until the desired consistency has been achieved.
Notes
- This pesto can be stored in the fridge for up to 1 week, and up to 1 year in the freezer.
- Serve on it’s own as a great charcuterie addition or use it as topping for your favourite dish.
- This is a powerhouse pesto-style recipe, so calories are very high by design