Homemade pesto with fresh basil is one of the simple foodie joys of summer, in my humble opinion. I’ve jumped the gun a little this year, because I found a huge bag of bright green, beautiful basil leaves at my grocery store last month. Still a little early for local basil, but this did the trick to tide me over until all the farmer’s markets start up in June.
I made the Barefoot Contessa’s standard basil pesto that I’ve been making for a while now (that’s the bright green jar on the left), but I also tried something new this year.
If you’ve ever been horrified by the amount of oil in pesto (I definitely have), Angela over at Oh She Glows (an amazing vegan website that I’ve been cooking from a ton lately, especially this and this), created a lighter pesto with only a 1/4 cup of oil, and a whole bunch of sundried tomatoes. It’s a neat little twist on the classic version. I ate this with pasta (above) and tossed with some roasted potatoes. Nicole made it as well and notes that it will be awesome in cold pasta salads all summer!
Sundried Tomato Basil Pesto
Source: Oh She Glows
Yield: about 3/4 cup of pesto (1 small jar)
2 garlic cloves
1/2 cup basil leaves, packed (20 grams)
7 oil packed sundried tomatoes (55 grams)
3-4 tbsp walnuts
1/4 cup olive oil
6-8 tbsp water
1/4 tsp each kosher salt & pepper
- Add the garlic, basil leaves, sundried tomatoes and walnuts to the food processor. Process until finely chopped.
- With the processor running, stream in the olive oil, then water until mixture is smooth and pesto-like. Season with salt and pepper. Store in a little jar in the fridge for a week or so, then freeze any you have leftover.