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April 25, 2020

Sun-Dried Tomato Pesto

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Sun-dried tomato pesto is a fun way to change things up from traditional basil pesto. It only takes handful of ingredients and just a few minutes to throw together. You can add it to pizza, serve over vegetables, grilled meats or fish, in a creamy dip, or to add some extra flavor to soups and stews.

Sun-Dried Tomato Pesto Recipe

Sun-dried tomato pesto freezes really well. I like to freeze it small portions in an ice cube tray so I can thaw and use the pesto when I’m short on time. It will also keep in the fridge in an air-tight container for about 5 days.

Sun-Dried Tomato Pesto

Traditional pesto uses pine nuts, but I like to use walnuts because they’re more economical and easier to find at the store. And, if you don’t have a food processor, you can also make the pesto in a blender.

Sun-Dried Tomato Pesto

This is such an easy recipe to make and so much better than anything you can find at the store! I recommend making a double batch, because it will go quickly!

Here are ways you can create variations of this pesto recipe:
Swap the sun-dried tomatoes for basil, black olives, spinach, roasted bell peppers, artichokes, or arugula.
Instead of walnuts, use the traditional pine nuts or almonds.
For a dairy-free variation, simply omit the cheese.
For a nut-free option, swap out the nuts for sunflower seeds.

 

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Sun-Dried Tomato Pesto Recipe

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Ingredients

  • 2 cups sun-dried tomatoes in olive oil, drained
  • 1 cup soaked and dehydrated walnuts (for a nut-free variation, use toasted sunflower seeds)
  • 1 cup Pecorino Romano cheese (omit for a dairy-free option)
  • 2 cloves garlic
  • 1/2 teaspoon Celtic sea salt
  • 3/4 cup extra-virgin olive oil

Instructions

  1. Place the tomatoes, walnuts, cheese, garlic and salt in the bowl of a food processor. Pulse about 10 times until all ingredients are minced. With the processor on, slowly pour in the olive oil. Adjust salt to taste.

Nutrition

  • Serving Size: 1

Did you make this recipe?

Share a photo on Instagram and use the tag #carrievitt — I can't wait to see what you've made!

 

Photo credit: Becky Winkler 

Filed Under: Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Gluten Free Recipes, Grain Free Recipes, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 5 Comments

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5 Comments

  1. Megan

    May 2, 2020 at 4:33 pm

    This pesto looks amazing! Do you soak and dehydrate the walnuts yourself? I’ve never done that and am not sure of the process?
    to Megan" aria-label='Reply to this comment to Megan'>Reply to this comment
    • Deliciously Organic

      May 5, 2020 at 10:28 am

      I do! Here are the instructions: https://deliciouslyorganic.net/soaking-nuts-seeds-grains-legumes/
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Dawn

    May 4, 2020 at 12:07 pm

    What brand of sun dried tomatoes have you found that is without sulfur dioxide? Thx
    to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
    • Deliciously Organic

      May 6, 2020 at 2:04 pm

      Mediterranean Organic is a good choice!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Sally

      June 9, 2020 at 12:06 pm

      My search has finally found them at Nuts.com. They are very salted, though, so I rinse and drain them. Good also for a salty snack!
      to Sally" aria-label='Reply to this comment to Sally'>Reply to this comment

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Hi, I’m Carrie Vitt, FNTP
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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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