Sun-Dried Tomato Pesto (Nut-Free!): Bursting with Flavor!

Sun-dried tomato pesto is a vibrant and intensely flavorful condiment that can elevate countless dishes. Traditional pesto relies on pine nuts for its creamy texture and nutty taste, but for those with nut allergies or simply looking for a lighter alternative, this nut-free sun-dried tomato pesto is a fantastic option. It retains all the deliciousness of pesto, packing a punch of umami, sweetness, and herbaceous notes, all without a single nut. This recipe is incredibly easy to make, requiring just a handful of ingredients and a food processor. Get ready to add a burst of sunshine to your meals!

Why You’ll Love This Nut-Free Sun-Dried Tomato Pesto

* **Allergy-Friendly:** Perfect for those with nut allergies or sensitivities.
* **Intense Flavor:** Sun-dried tomatoes provide a concentrated tomato flavor that is both sweet and savory.
* **Versatile:** Use it on pasta, sandwiches, pizzas, grilled meats, and more.
* **Quick and Easy:** Ready in under 15 minutes with minimal effort.
* **Budget-Friendly:** Often more economical than traditional pesto due to the absence of expensive pine nuts.

Ingredients You’ll Need

* **Sun-Dried Tomatoes:** The star of the show! Use oil-packed sun-dried tomatoes for the best flavor and texture. If using dry-packed, rehydrate them in hot water for about 30 minutes to soften them.
* **Fresh Basil:** Essential for that classic pesto aroma and taste. Opt for fresh, vibrant green basil leaves.
* **Garlic:** Adds a pungent and savory note. Adjust the amount to your preference.
* **Olive Oil:** Extra virgin olive oil is recommended for its rich flavor. It helps bind the ingredients together and creates a smooth, creamy texture.
* **Parmesan Cheese (Optional):** Adds a salty, umami depth. For a vegan version, use nutritional yeast or omit altogether.
* **Lemon Juice (Optional):** A squeeze of lemon juice brightens the flavors and adds a touch of acidity.
* **Red Pepper Flakes (Optional):** Adds a subtle kick of heat.
* **Salt and Black Pepper:** To taste. Be mindful of the saltiness of the sun-dried tomatoes and Parmesan cheese when seasoning.
* **Pumpkin Seeds or Sunflower Seeds (Optional):** For added texture and a *very* mild nutty flavor replacement (ensure they are processed finely). If you are looking for a completely nut-free AND seed-free recipe, simply omit.

Equipment

* **Food Processor:** Essential for creating a smooth and creamy pesto.
* **Measuring Cups and Spoons**
* **Knife and Cutting Board**
* **Jar or Container:** For storing the pesto.

Step-by-Step Instructions

Here’s how to make this delicious nut-free sun-dried tomato pesto:

**1. Prepare the Sun-Dried Tomatoes:**

* If using oil-packed sun-dried tomatoes, drain off the excess oil. You can reserve the oil to use in other recipes, such as salad dressings or marinades. Pat the tomatoes dry with a paper towel to remove excess oil.
* If using dry-packed sun-dried tomatoes, rehydrate them by placing them in a bowl and covering them with hot water. Let them soak for about 30 minutes, or until they are softened. Drain the tomatoes and pat them dry.

**2. Combine Ingredients in Food Processor:**

* In the bowl of a food processor, combine the sun-dried tomatoes, fresh basil leaves, garlic cloves, optional Parmesan cheese (or nutritional yeast), optional lemon juice, and optional red pepper flakes.

**3. Process Until Finely Chopped:**

* Pulse the food processor until the ingredients are finely chopped. You may need to scrape down the sides of the bowl occasionally to ensure even processing.

**4. Gradually Add Olive Oil:**

* With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Process until smooth and creamy, scraping down the sides as needed.

**5. Season to Taste:**

* Season the pesto with salt and black pepper to taste. Remember to be mindful of the saltiness of the sun-dried tomatoes and Parmesan cheese. If desired, add a touch more lemon juice or red pepper flakes to adjust the flavor to your liking.

**6. Add Optional Seeds:**

* If using, add pumpkin or sunflower seeds to the food processor. Pulse briefly until they are finely ground and incorporated into the pesto. Avoid over-processing, as this can make the pesto bitter.

**7. Store the Pesto:**

* Transfer the pesto to a clean jar or airtight container. Pour a thin layer of olive oil over the top of the pesto to help preserve it and prevent it from browning.
* Store the pesto in the refrigerator for up to one week.

Tips for the Best Nut-Free Sun-Dried Tomato Pesto

* **Use High-Quality Ingredients:** The flavor of the pesto will only be as good as the ingredients you use. Opt for high-quality sun-dried tomatoes, fresh basil, and extra virgin olive oil.
* **Adjust the Consistency:** Add more olive oil to thin out the pesto, or add more sun-dried tomatoes or basil to thicken it.
* **Taste and Adjust Seasoning:** Taste the pesto frequently and adjust the seasoning to your liking. Don’t be afraid to experiment with different flavors.
* **Rehydrate Dry-Packed Sun-Dried Tomatoes:** Rehydrating dry-packed sun-dried tomatoes is crucial for achieving the right texture. Soaking them in hot water softens them and makes them easier to process.
* **Don’t Over-Process:** Over-processing the pesto can make it bitter. Pulse the food processor until the ingredients are finely chopped and combined, but avoid processing for too long.
* **Store Properly:** Store the pesto in an airtight container in the refrigerator for up to one week. Pouring a thin layer of olive oil over the top will help preserve it and prevent it from browning.
* **Freeze for Longer Storage:** For longer storage, freeze the pesto in ice cube trays. Once frozen, transfer the pesto cubes to a freezer bag. This makes it easy to thaw only the amount you need.
* **Experiment with Flavors:** Get creative with your pesto! Add roasted red peppers, artichoke hearts, or different herbs to customize the flavor.
* **Use Roasted Garlic:** Roasting the garlic mellows its flavor and adds a touch of sweetness. To roast garlic, cut off the top of a head of garlic, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30-40 minutes, or until the garlic is soft and fragrant. Squeeze the roasted garlic cloves out of their skins and add them to the pesto.
* **Add a Touch of Balsamic Vinegar:** A small amount of balsamic vinegar can add a sweet and tangy flavor to the pesto. Add about a teaspoon or two to the food processor and pulse to combine.

Variations and Substitutions

* **Vegan Sun-Dried Tomato Pesto:** Omit the Parmesan cheese and use nutritional yeast instead. Nutritional yeast has a cheesy, nutty flavor that makes a great substitute for Parmesan.
* **Spicy Sun-Dried Tomato Pesto:** Add more red pepper flakes or a pinch of cayenne pepper to increase the heat.
* **Lemon-Garlic Sun-Dried Tomato Pesto:** Add more lemon juice and garlic to create a brighter, more pungent pesto.
* **Sun-Dried Tomato and Artichoke Pesto:** Add canned or jarred artichoke hearts to the food processor along with the other ingredients.
* **Sun-Dried Tomato and Roasted Red Pepper Pesto:** Add roasted red peppers to the food processor for a smoky, sweet flavor.
* **Different Herbs:** While basil is the traditional herb for pesto, you can experiment with other herbs such as parsley, oregano, or thyme.
* **Seed Options:** While this is intended as nut-free, sunflower or pumpkin seeds are the best textural and mild flavor replacement for nuts in pesto. Make sure they are finely ground so they don’t ruin the texture.

## Serving Suggestions

This nut-free sun-dried tomato pesto is incredibly versatile and can be used in a variety of dishes. Here are some serving suggestions:

* **Pasta:** Toss it with your favorite pasta shape for a quick and easy meal. Add some grilled chicken or shrimp for extra protein.
* **Sandwiches and Wraps:** Spread it on sandwiches and wraps for a flavorful and healthy addition. It pairs well with grilled vegetables, cheese, and deli meats.
* **Pizza:** Use it as a base for pizza instead of tomato sauce. Top with your favorite toppings.
* **Grilled Meats and Vegetables:** Brush it on grilled chicken, fish, steak, or vegetables for a burst of flavor.
* **Dips:** Serve it as a dip with crackers, vegetables, or pita bread.
* **Salad Dressing:** Whisk it with olive oil and vinegar to create a delicious salad dressing.
* **Eggs:** Top scrambled eggs or omelets with a dollop of pesto for added flavor.
* **Bruschetta:** Spread it on toasted bread and top with fresh mozzarella and tomatoes for a simple and elegant appetizer.
* **Gnocchi:** Toss with gnocchi and a little bit of cream for a decadent and flavorful dish.
* **Soups:** Swirl a spoonful of pesto into soups for added flavor and richness.

## Recipe Card

**Nut-Free Sun-Dried Tomato Pesto**

A vibrant and intensely flavorful pesto that’s perfect for those with nut allergies.

**Prep Time:** 10 minutes
**Cook Time:** 0 minutes
**Total Time:** 10 minutes

**Yield:** Approximately 1 cup

**Ingredients:**

* 1 cup oil-packed sun-dried tomatoes, drained (or dry-packed, rehydrated)
* 2 cups fresh basil leaves, packed
* 2-3 cloves garlic, minced
* 1/4 cup extra virgin olive oil, or more as needed
* 1/4 cup grated Parmesan cheese (optional, or substitute nutritional yeast for vegan)
* 1 tablespoon lemon juice (optional)
* 1/4 teaspoon red pepper flakes (optional)
* Salt and black pepper to taste
* 2 tablespoons pumpkin or sunflower seeds (optional, finely ground)

**Instructions:**

1. If using dry-packed sun-dried tomatoes, rehydrate them in hot water for 30 minutes. Drain and pat dry.
2. In a food processor, combine the sun-dried tomatoes, basil leaves, garlic, optional Parmesan cheese (or nutritional yeast), optional lemon juice, and optional red pepper flakes.
3. Pulse the food processor until the ingredients are finely chopped.
4. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency.
5. Season with salt and black pepper to taste.
6. If using, add pumpkin or sunflower seeds and pulse until finely ground.
7. Transfer the pesto to a clean jar or airtight container. Pour a thin layer of olive oil over the top.
8. Store in the refrigerator for up to one week.

**Notes:**

* Adjust the amount of olive oil to achieve your desired consistency.
* Taste and adjust the seasoning to your liking.
* For a vegan version, omit the Parmesan cheese and use nutritional yeast instead.
* For longer storage, freeze the pesto in ice cube trays.

Enjoy this delicious and versatile nut-free sun-dried tomato pesto! It’s a fantastic way to add a burst of flavor to your favorite dishes.