One of my parents' favorite summer pastimes is growing unmanageable quantities of basil and tomatoes and then cursing loudly about how the deer are eating all of them. I know. Aren't you just dying to experience a calm summer evening in our household?
My mom has the classic pesto recipe scaled so that it fills our food processor exactly to capacity - not one drop of olive oil more or less. Pro-tip: buy your pine nuts and parmesan at Costco because otherwise that shit is pricey. If you need more fresh basil, you can probably just come over to our house and steal some.
Classic pesto consists of basil with pine nuts, parmesan, salt, pepper, olive oil and garlic. It's freaking delicious and you should make some from one of the ten millions recipes for it that you can find online. Use those as a base and then taste test and edit to your preference. (then have me over)
I made some edits to the classic pesto mess and did this sun-dried situation with walnuts and parmesan. It's thick and has a really delicious bite to it. I put it on pasta and it got creamy and even more awesome. My dad put it on a sandwich and cursed a lot. You get the picture.
Almond Action pesto is more of a twist on the classic pesto. I used almonds instead of pine nuts and added fresh tomatoes. It is thinner but just as delicious. It also makes a delicious dip for vegetables, chips, and fingers. When in doubt, dip. Life motto?
Sun Dried Tomato Pesto:
- 1/3 cup walnuts
- 5 cloves garlic
- 1/3 cup parmesan cheese, grated
- 1/3 cup sun dried tomatoes
- 4 tbsp olive oil (if you're using sun-dried tomatoes that are jarred in oil, you'll need about this much. I recommend using the oil from the jar. If you use the ones from an olive bar, they'll be a bit drier, so you'll need a little more oil.)
Combine ingredients in food processor and pulse until smooth.
Raw Tomato and Garlic Pesto
- 1 cup fresh basil leaves
- 5 cloves garlic
- 1/3 cup almonds
- 2 small tomatoes
- 1/2 cup parmesan
- 1/4 cup olive oil
Combine ingredients in food processor and pulse until smooth. Depending on the size and water content of your tomatoes, you may need less olive oil. Consistency will probably depend on the size and water content of your tomatoes. Either way; ridonks awesome.