Sun-Dried Tomato Pesto Sensation

Feature Recipe | Sun-Dried Tomato Pesto Sensation

This recipe marries together two of my favourite pasta sauces: traditional basil pesto and creamy sun-dried tomato sauce. Recently I read an article in which sun-dried tomatoes were described as “flavour firecrackers” so I’ll start off by saying this sauce is nothing short of flavourful 😛

This twist on classic pesto features fresh minced garlic, fresh basil leaves and oil-packed sun-dried tomatoes paired with two ‘red sauce’ essentials: tomato sauce and cashew-based parmesan. No pine nut or walnuts required.  With a few pantry staples (including cashews) on hand you can whip up a deliciously creamy plant-based parmesan cheese (no nooch required!) and have this sauce ready in under 20 minutes.

Wanting to bring a few flavour firecrackers to your next meal? Here’s a few of our family favourites featuring nature’s blistered tomato:

Creamy Sun-Dried Tomato Sauce
Sun-Dried Tomato Pesto Pizza
Homestyle Quiche with Sun-Dried Tomato & Tofu

Enjoy~

Ingredients

  • Olive oil
  • 4 garlic cloves, minced
  • 1 cup fresh basil, finely chopped
  • 1 cup oil-packed sun-dried tomatoes, finely chopped
  • 1/3 cup oil
  • Himalayan pink salt
  • 2.5 cups tomato sauce
  • One batch Savoury Parmesan Cheese (approx. 1 cup)

Method

Prep It

  • 1/Prepare one batch of Savoury Parmesan Cheese (see Recipe Notes)
  • 2/Cook pasta as directed

Make It

  • 1/Heat a glug of olive oil in a large skillet over medium-low heat. Add minced garlic, fresh basil, oil-packed sun-dried tomatoes, oil (reserved from sun-dried tomatoes)and a few pinches of salt. Sauté until the mixture is fragrant.
  • 2/Add tomato sauce and half the parmesan cheese (approx 1/2 cup) to the skillet. Simmer for 10 minutes. Taste and adjust seasoning.

Serve It
Pour sun-dried tomato pesto sauce over plated pasta.  Sprinkle reserved parmesan  cheese (approx. 1/2 cup) to elevate the savoury dimension of this dish.

Recipe Notes

(1)How to make Savoury Parmesan Cheese:
Ingredients

  • 3/4 cup raw cashews
  • 2 tsp hemp seeds (shelled)
  • 1 tsp Himalayan pink salt
  • 1/2 tsp garlic powder
  • 2 tsp lemon juice

Method
Add dry ingredients to a food processor or high-powered blender. Pulse until well combined.  Add lemon juice. Pulse until the mixture just starts to combine.
Important! Don’t pulse too much– the cheese should be granular and not a paste!

 

 

6 thoughts on “Sun-Dried Tomato Pesto Sensation

  1. Pingback: Tofu Parmigiana |

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

About meaganlamontagne