If grocery store pesto is not your thing, use this homemade tomato pesto recipe for an easy, delicious sauce that goes hand in hand with your pasta or crostini appetizers.
Tomato Pesto Recipe
Many people rave about pesto when it comes to making their favorite pasta. And while green pesto is the most popular, I personally prefer a tomato pesto recipe. Its vibrant color and unmistakable taste makes this sauce or spread truly stand out and ads lots of flavor to any pasta or chicken recipe.
But pasta is not the only dish I like to use this tomato pesto recipe. I recently made some delicious and super quick crostini with feta cheese (recipe coming next) and I thought this sauce will be the perfect match for this simple combination, which it did! My little crostinis were so good I gulped down half a dozen in one go. Had to make another batch for my guests.
So if you’re entertaining this season, you might want to give this foolproof tomato pesto recipe a try. Quick and easy to make, this bright, savory and rich pesto tastes so much better than the store bought version!
Sun Dried Tomato Pesto Recipe
Ingredients:
- 3/4 cup sun-dried tomatoes
- boiling water
- 4 cloves garlic (or more if you’re a big garlic fan)
- 1 tbsp fresh parsley
- 1/4 cup Parmesan cheese, grated
- 2 tbsp walnuts
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp olive oil
- 1/2 tsp balsamic vinegar (optional)
You will also need:
- saucepan
- blender or food processor
Directions:
- Boil water in a saucepan
- Soak tomatoes in boiling water until soft, about 10 minutes.
- Drain but reserve the liquid.
- Place tomatoes and remaining ingredients in blender or food processor and process until well mixed. If too thick, add a little of the liquid you reserved above.
- Serve with your pasta or chicken recipes or as a spread on crostini (recipe coming next). Goes well with basil on any of these dishes or appetizers.
Tomato Pesto Recipe
Ingredients
- 3/4 cup sun-dried tomatoes
- boiling water
- 4 cloves garlic or more if you're a big garlic fan
- 1 tbsp fresh parsley
- 1/4 cup Parmesan cheese grated
- 2 tbsp walnuts
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- 2 tbsp olive oil
- 1/2 tsp balsamic vinegar optional
You will also need:
- saucepan
- blender or food processor
Instructions
- Boil water in a saucepan
- Soak tomatoes in boiling water until soft, about 10 minutes.
- Drain but reserve the liquid.
- Place tomatoes and remaining ingredients in blender or food processor and process until well mixed. If too thick, add a little of the liquid you reserved above.
- Serve with your pasta or chicken recipes or as a spread on crostini (recipe coming next). Goes well with basil on any of these dishes or appetizers.
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This pesto looks so good! And appetizers like crostini with toppings go so fast – definitely need to make a batch 🙂 Pinning!
-Clarissa @ The View From Here