Sun dried tomato pesto is such a great addition to pasta and appetizers. The zesty zing of the tomatoes, along with the garlic and fresh basil, makes a little flavor party in your mouth.
I recently used this pesto in an appetizer recipe for Sun Dried Tomato Asparagus Appetizers, along with a vegan parmesan recipe. These appetizers are the bomb! And they’re pretty, too! They would be fabulous at any party and they’re still tasty even after they’ve cooled.
I like using the sun dried tomatoes that are in a tear top package without any olive oil. I tend to balk at recipes that are oil, plus oil, plus some more oil. But, adding a little oil to these dried tomatoes is fine, since they aren’t already drenched in it.
One challenge of the recipe is blending or processing the tomatoes into small enough pieces. I left some pretty good chunks of sun dried tomatoes in my pesto. Next time, I think I’ll go a little farther with the chopping. When you are blending the mixture, just keep pulsing and stirring and eventually you’ll get there! Even with a little bit larger tomato chunks, you can’t go wrong, though.
There are so many ways to use sun dried tomato pesto! You can use it to replace your pizza sauce or to top the pizza sauce. Use pesto as a great sandwich spread or serve it with bruschetta. You can even bake it into your favorite bread recipe. Or add it to guacamole instead of chopped tomatoes. And of course, pesto is fantastic tossed with pasta or veggies.