Remember when sun-dried tomatoes were all the rage? Seems like they were everywhere. (I don’t remember sun-dried tomato ice cream, though, so apparently the savory ice cream phase hadn’t hit yet)…. This recipe appeared in bon appetit back around then. Despite the odds, it has become one of our household favorites. I even keep a jar of oil-packed sun-dried tomatoes on hand just so I can whip it up. The recipe makes enough pesto to dress one pound of pasta, though I often cook 12 ounces and throw the extra 1/4-recipe into a batch of meatballs to serve alongside. Save some of the pasta cooking water to thin the pesto. Enjoy!
½ c. (packed) fresh basil leaves
¼ c. slivered almonds, toasted
¼ c. drained oil-packed sun-dried tomatoes*
1 garlic clove
1/8 tsp. dried crushed red pepper
¼ c. extra virgin olive oil
½ c. hot water
1/3 c. grated Parmesan cheese, (plus more for serving, opt.)
Place the basil, toasted almonds, sun-dried tomatoes, garlic and crushed red pepper in a food processor and process until nuts are finely chopped. Scrape down the sides of the bowl. With blade running, dribble in half of the olive oil, then half of the hot water. Scrape down the sides of the bowl again and repeat, blending until almost smooth. (Pesto may be made to this point and refrigerated for up to a week or frozen, well wrapped, for up to 3 months.) Transfer to a bowl. Stir in Parmesan cheese.
(* (Mediterranean Organic is my favorite brand. I usually find it at Whole Foods.)