Easy Homemade Sun-Dried Tomato Pesto
If you’re wondering what that orange stuff is in the jar, it’s the sun-dried tomato-soaked olive oil that solidified after being in the fridge.
Once upon a trip to Costco, I bought a giant jar of sun-dried tomatoes on a whim. After using them off and on throughout our six years of marriage (not this exact jar, mind you) my husband finally told me that he doesn’t like them.
He’s such a patient, patient man. He did the same thing with stuffed peppers after a half dozen batches of them (I really like stuffed peppers.)
He also claims he doesn’t like balsamic vinegar or eggplant.
I could be a nice, sweet wife and avoid those completely. “Sweet” isn’t something I’ve heard about myself often. Instead of avoiding the food he “dislikes” I kept making them in different ways in order to get him to like them.
Back to the sun-dried tomatoes…
He informed me that he didn’t like chewing on a chunk of a tomato, but he likes the flavor it gives the dish that they’re in.
Soooo. . .I threw a third of the jar into the food processor with some Romano cheese and pine nuts and made sun dried tomato pesto. And because I had a big bowl of that pesto, I tried to find uses for it over the next couple of weeks. And guess what?? He liked it!
I feel like you could use the same technique for getting kids to like things. It’s worked so far with my girls. But it probably takes more tries with them because kids can be especially finicky. (I take that back. I know adults who are more finicky than a toddler.)
My favorites during my month of sun dried tomato pesto experimentation were the Balsamic Grilled Chicken Salad with Sun-Dried Tomato Vinaigrette and the 15-Minute Sun-Dried Tomato and Spinach Omelet.
- 2 cups oil-packed sun-dried tomatoes, sliced thinly (I bought mine julienne)
- 1 cup shredded fresh Parmesan or Romano cheese
- 1/3 cup toasted pine nuts
- Extra-virgin olive oil, as needed
- Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined.
- Drizzle a little oil in if it gets to thick to process.
- I thought the tomatoes did a great job of providing flavor, but feel free to add garlic and fresh herbs as you see fit.
- To toast pine nuts, place them in a dry skillet over medium heat and toast them for 4-5 minutes or until they become fragrant and turn golden brown.
- If you're dairy free, substitute the Parmesan cheese for 1/4 cup nutritional yeast so you don't lose that cheesy flavor.