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Sun-dried Tomato Pesto

An oil-free sun-dried tomato pesto with pistachios, almonds, and Calabrian chilies.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course, Side Dish
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 cup sun-dried tomatoes (not in oil)
  • 2 tbsp raw almonds
  • 2 tbsp pistachios shelled
  • 4 cloves garlic peeled
  • 1/2-1 1/2 tsp crushed Calabrian chilies
  • 1/4 cup nutritional yeast
  • 1 tbsp fresh rosemary
  • 1 lemon juiced
  • 1/3-1/2 cup water

Method
 

  1. Soak the sun-dried tomatoes in hot water for 10 minutes. Then drain.
  2. Add drained sun-dried tomatoes, nuts, garlic, chilies, nutritional yeast, rosemary, and lemon juice to a blender.
  3. Add 1/3 cup of water and blend until smooth.
  4. Taste and adjust seasoning.
  5. Add additional water 1-2 tbsp of water at a time if pesto is too thick.*

Notes

*If using the pesto for the fregola sarda recipe you want it to be very thick. The pesto will be thinned with the pasta water.
*Pesto can be made in advance and stored in the refrigerator.