Sun-Dried Tomato Pesto

When I say I love pesto, I really mean it. I love pestos of all shapes, sizes, and flavors, but I especially love this sun-dried tomato pesto. Sun-dried tomatoes are sweet, salty, savory, and absolutely perfect blended up with meaty walnuts, fresh garlic, lemon juice, parmesan cheese, and some good olive oil. You could serve this pesto a million different ways, but I love it tossed with penne and topped with herby, lemony ricotta cheese. Toss it with any pasta shape you like, or spread it on a tomato sandwich or avocado toast. This pesto also makes a great sauce alongside grilled flank steak. Truly, the possibilities are endless. Just be sure to make a double batch!

Is sun-dried tomato pesto the same as sun-dried tomato paste?
They're actually two different things. Sun-dried tomato pesto is a blended mixture of sun-dried tomatoes, walnuts, parmesan cheese, and olive oil. Sun-dried tomato paste is a very concentrated paste made from just sun-dried tomatoes. It has a stronger flavor and you'd only want to use a small amount in a recipe to avoid overpowering your dish.

What's the difference between pesto and sun-dried tomato pesto?
Traditional green pesto is made with a base of fresh basil leaves and pine nuts, while this red version is basil-free. Instead, it's made with sun-dried tomatoes and walnuts. Sun-dried tomato pesto has a richer, more savory flavor than lighter and herbier basil pesto. Both can be used in similar ways, though, so if there's a pesto dish you love, try swapping the green stuff for sun-dried tomato and you might love it even more!

What's the best way to store pesto?

Unlike basil pesto, this sauce won't turn brown quickly. You can store it in an airtight container in the fridge for up to five days. Or, freeze the pesto for up to six months. Try freezing the sauce in an ice cube tray so you can pop out just the amount you need at a time. You can even toss a cube or two into a brothy soup for extra nutty umami flavor.

How to Make Sun-Dried Tomato Pesto

INGREDIENTS

• Pasta. I like penne for this recipe, but any short pasta shape will work. Try fusilli, shells, or bowties.
• Sun-dried tomatoes. Sun-dried tomatoes have a rich, concentrated flavor. The oil in the jar is also full of umami, so be sure to use it all!
  
• Walnuts. Traditionally, pesto is made with pine nuts, but they can be pricy. Walnuts have the soft, creamy texture you're looking for and add a nuttier flavor than mild pine nuts.
• Parmesan. This salty cheese is a must for a classic pesto sauce. You can use pre-shredded cheese to save time or grate it fresh off the wedge.
• Garlic. Choose fresh garlic for a zippy, savory flavor in your sauce.
• Lemon. You'll use both lemon juice and zest in this sauce to add brightness and cut through the rich nuts and cheese.
• Ricotta cheese. If you like, top each plate of pasta with dollops of fluffy, creamy ricotta cheese. It has a soft texture that will mix into the noodles for a heartier meal.
  
• Basil. Though you're not using basil in the pesto sauce, I like to add a sprinkle of the fresh herb on top for a pop of green and that signature herby flavor.

STEP-BY-STEP INSTRUCTIONS

Start by cooking the pasta according to the package directions. Before draining, save a cup of the cooking water; the starchy liquid is the secret ingredient to making a silky-smooth sauce.

Next, make the pesto by combining sun-dried tomatoes and their oil, walnuts, parmesan, garlic, lemon juice, and salt in a food processor. Use the pulse feature to break down the ingredients, scraping down the sides of the bowl with a rubber spatula as you work.

If you'd like to add the ricotta topping, combine ricotta cheese, fresh basil, lemon zest, and a sprinkle of salt.

To dress the pasta, add the pesto directly to the pot and toss until the noodles are fully coated. Add splashes of the reserved pasta water to help thin the pesto so it clings to the noodles. Serve the penne and pesto topped with more basil and spoonfuls of ricotta, if you like.

A full list of ingredients and directions can be found in the recipe below.