Pesto di pomodorini secchi 
Sun-Dried Tomato Pesto
Sun-dried tomato pesto is versatile, easy to make, flavorful, and above all, delicious... plus, it has the superpower of saving lunch or dinner at the last minute! You can use it as a pasta sauce, to add flavor to the filling of a cordon bleu, to stuff a roast or roll-ups (for example, with a mild cheese and cooked ham), to make tasty puff pastry breadsticks, to prepare appealing canapés for a buffet, to give an extra touch to crostini and bruschetta, or to make finger foods with mozzarella bites and fresh basil leaves. Make a good amount and freeze it in small portions (or in ice cube trays!) so you always have some on hand for a quick snack or last-minute meal!
Sun-Dried Tomato Pesto
Sun-dried tomato pesto is versatile, easy to make, flavorful, and above all, delicious... plus, it has the superpower of saving lunch or dinner at the last minute! You can use it as a pasta sauce, to add flavor to the filling of a cordon bleu, to stuff a roast or roll-ups (for example, with a mild cheese and cooked ham), to make tasty puff pastry breadsticks, to prepare appealing canapés for a buffet, to give an extra touch to crostini and bruschetta, or to make finger foods with mozzarella bites and fresh basil leaves. Make a good amount and freeze it in small portions (or in ice cube trays!) so you always have some on hand for a quick snack or last-minute meal!
Cooking Instructions
- 1
Soak the sun-dried tomatoes in a bowl of warm water to rehydrate them.
- 2
Toast the almonds in a skillet for 5 minutes, stirring often.
- 3
Squeeze the tomatoes and reserve the soaking water. Place the tomatoes in a blender cup with the other ingredients.
- 4
Blend until smooth, adding a little of the soaking water if needed to reach the desired consistency.
- 5
Use as desired and store in an airtight container in the refrigerator for 2-3 days.
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