|Pesto on Pasta|
Sun-Dried Tomato and Toasted Walnut Pesto
- 1 - 8.5 ounce jar sun-dried tomatoes in oil (or a 1.5 ounce package dry sun-dried tomatoes, reconstituted)
- 1.5 loosely packed cups basil leaves, coarsely chopped
- 1/2 cup walnut halves, toasted
- 5 tablespoons olive oil (extra-virgin is best)
- 4 teaspoons balsamic vinegar
- 1 garlic clove, chopped
- 1/4 teaspoon chili powder (optional)
- a few sprinkles of black pepper, to taste
- 1/8 teaspoon salt
Serve over pasta or as a spread/dip on bread. Yields about 2 cups.
I love that this pesto is distinctly different than standard basil pesto. The sun-dried tomatoes and basil come together to create a fresh, almost sweet taste that's balanced out by the nutty, toasty walnuts.Accessibility:
This recipe replaces pine nuts--an ingredient often found in basil pesto--with walnuts, and is, as a result, less expensive to make. Unfortunately, sun-dried tomatoes can be pricey and difficult to find in some grocery stores.Ease of Preparation:
The food processor does all of the work in this recipe.Non-vegan friendliness:
Vegans and non-vegans alike will love this recipe. Just ask the judges of Iron Chef: My Family Edition.