Sun Dried Tomato Pesto

30 07 2009


I had some friends over the other night for dinner.  I was tired of offering everyone my traditional appetizer… cheese and crackers.  So I peered into my fridge and found some sun dried tomatoes that I’d used for cous cous a few weeks ago.  I thought I’d try my hand at pesto.


The problem is I only had a few ingredients handy.  I was missing pine nuts and basil.  But I thought I’d try it anyway and see how it turned out.  The secret to pesto is creating a thick emulsion with olive oil.  Normally you create this with basil and pine nuts, garlic, and cheese, then in a food processer you slowly add olive oil until it’s thick.  In this case I used sun dried tomatoes, Parmigiano Reggiano, garlic, and olive oil.  That’s it!


Cut up a french baguette, brush with olive oil, and cook in a 350-degree oven until toasted (about 5 minutes on each side).  Make sure you set a timer so it doesn’t burn.


The final product is delicious and garlicy.  And the sun dried tomatoes are concentrated, so it has a very sweet flavor.  It’s easy and delicious.

Sun Dried Tomato Pesto

Serves 8


8-10 sun dried tomatoes

3 cloves of garlic

4-6 oz Parmigiano Reggiano

1/2 c olive oil

1/2 t cayenne pepper (optional)

1 loaf French baguette


  1. Place Parmigiano Reggiano in chunks into food processer and pulse until the cheese resembles small crumbs.
  2. Add sun dried tomatoes and peeled garlic to the food processer and pulse until finely chopped.
  3. Pour olive oil in thin stream from top of food processer while running.
  4. Slice up baguette in 1/2-inch pieces. Brush top and bottom of bread slices with olive oil.
  5. In 350-degree oven, toast bread until crispy.
  6. Serve in dipping bowl, or spread pesto on each toast individually.