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Sundried Tomato Basil Pesto

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 1780
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh basil trimmed
  • 1/2 cup sundried tomatoes
  • 1/2 cup pepitas toasted
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese grated
  • 2 cloves garlic whole
  • 2 tbsp lemon juice
  • 1/2 tsp Kosher salt
  • 1/8 tsp black pepper freshly ground

Equipment

  • food processor
  • spatula
  • citrus juicer
  • grater
  • small frying pan
  • measuring cups and spoons

Method
 

Mise en Place
  1. 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
  1. Toast pepitas in a small frying pan over medium heat for 5 minutes. Set aside to cool.
  2. Combine toasted pepitas, lemon juice, garlic, and sundried tomatoes in a food processor and pulse until combined, scraping sides if needed.
  3. 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