Sun-dried tomato pesto

This recipe is killer good. The added component in the form of sun-dried tomatoes gives the pesto an extra something, and adding just the right amount of basil ensures that we  respect the good old origins of this condiment.

I have used this pesto recipe for a lot of dishes, ranging from using it as a marinade to converting it into a pasta sauce to slathering it generously on my pizza base.

Super versatile and really easy, this recipe is a must have.



  • Sun-dried tomatoes: 1/2 cup
  • Sweet basil leaves: 1/2 cup
  • Pistachio: 1/8 cup, toasted
  • Parmesan cheese: 1/4 cup, freshly grated
  • Garlic: 2 medium-sized cloves
  • Salt: To taste (add after checking the saltiness of the sun-dried tomatoes)
  • Black pepper powder: 1/4 tsp, freshly ground
  • Extra virgin olive oil: 1/3 cup


  • Blitz: All ingredients except olive oil into a smooth paste
  • Add half the amount of olive oil and blitz again
  • Mix the paste, add in the remaining olive oil and blitz one last time
  • Taste the pesto and add salt/pepper as needed
  • Store the pesto in an airtight container; it will last for up to a week when kept refrigerated

Note: I like to keep my pesto in concentrated, semi-solid form, versus a more fluid one. If you prefer the latter, just add a tablespoon or two more of olive oil and give it a stir


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