I love having home made pesto in the fridge. It’s perfect for all snacking occasions. When I come home from work starving, lacking even the energy to make it through cooking dinner, dipping a few crackers into pesto refuels me and holds me over until dinner. Or there are those nights when I plop down on the couch with a glass of wine and a plateful of crackers with pesto and cheese. Crackers with cheese is boring. But add that tablespoon of pesto and you’ve just bumped your snack up to the next level. Or you can add it to gratins, sandwiches, pastas, you name it.
I usually make the standard basil pesto but decided to branch out recently and throw sun-dried tomatoes into the mix. A perfect match. And so I present to you my new favorite pesto.
- 1 cup (4 oz) basil
- ½ cup sun-dried tomatoes
- ¼ cup walnuts (or cashews)
- 3 cloves garlic
- ½ lemon, juiced
- pinch red pepper flakes
- ½ teaspoon salt
- ¼ cup oil from sun-dried tomatoes jar (add more oil if necessary)
- Add all ingredients to food processor and process until smooth. Add more oil if necessary.