Made with sun-dried tomatoes and walnuts, this red pesto is punchy and sweet.
Try it with pasta, spread on sandwiches, as a dip, or in soup.
Its my firm beliefconviction, eventhat pesto is the best condiment ever.
Alison Conklin
If you disagree, perhaps this particular pesto will convince you.
A Pesto for Winter?
But once we roll into fall and the basil goes away, my culinary sadness begins.
Alison Conklin
Or it used to.
You see, Ive got a little pesto-digitation at the ready: sun-dried tomato pesto.
Theyre a punchy, sweet-and-savory umami bomb.
Alison Conklin
Like most pesto, this recipe comes together quickly.
Pecorino or asiago work just as well.
Ive even used feta.
Alison Conklin
Its a phenomenal equalizer and balancer, bringing to dishes that little something that might be missing.
Its fairly inexpensive and I usually stock up on a few jars at a time.
Although you donthaveto toast the nuts for this recipe, its encouraged.
Alison Conklin
Youll get a lot more flavor out of them.
Place the nuts on a sheet pan in a single layer.
Toast for 6 to 8 minutes or until fragrant and lightly colored.
Alison Conklin
Remove from the oven and allow to cool.
Pulse a few times until chopped well.
Next, add the rest of the sun-dried tomatoes and the oil theyre packed in.
Alison Conklin
(Splitting up the tomatoes will add some variance in texture.)
(You want to ensure theres still a bit of chunkiness to get a nice, toothsome texture.)
Alison Conklin
Alison Conklin
