We love this sun-dried tomato pesto on pizza. It also goes great on pasta (as pictured below) or served as a dip. When it’s in season we like to eat a pesto that is heavy on basil. We’ve also made this with just a couple of sprigs of basil and it still tastes great, so if you don’t have much basil feel free to make the dish with less. This pesto is a delicious spreadable sauce good for pizza or sandwiches without adding the optional water. However if you want a thinner sauce for example for a dip or for pasta sauce, then all you need to do is add the optional water.
Serves: makes about 10 oz of pesto
Time: 30 minutes, 5 minutes active time
Ingredients
1/2 cup sundried tomato
1/2 cup cashews
basil, we used 1.5 cups packed
2 tbsp lemon juice
2 garlic cloves
1/4 cup olive oil
salt and pepper to taste
(optional) up to 1/4 cup of water depending on the consistency you are going for
If your sun-dried tomatoes are dried, soak them in hot water with the cashews for 25 minutes. If your sun dried tomatoes are packed in oil, still soak the cashews but you do not need to soak the tomatoes. Drain the tomatoes and the cashews and put them with all the other ingredients into a food processor. Blend on high until smooth, stopping to scrape the sides of the bowl down if necessary. Salt and pepper to taste. Enjoy!