Pesto con Pomodori Secchi (sundried tomato pesto)
This pesto con pomodori secchi, also known as sundried tomato pesto, is a game-changer when it comes to quick, flavorful meals. Whip it up in 5 minutes and enjoy the vibrant flavors of summer all year round!
Pesto con Pomodori Secchi blends sundried tomatoes, garlic, almonds (or pine nuts), and pecorino cheese, all brought together with olive oil. It’s a bit tangier and more robust than classic basil pesto, thanks to the intense flavor of the sundried tomatoes.
The original recipe from Southern Italy calls for sun-dried tomatoes that need to be soaked to soften them. But my mother-in-law has a brilliant shortcut—she uses pomodori secchi sott’olio, sun-dried tomatoes packed in olive oil.
This little trick saves time and makes the recipe super quick and easy. Just be sure to get the best quality ones because we’ll also be using their flavorful oil. Trust me, it’s worth it!
What You’ll Need
Here’s what goes into this easy Pesto con Pomodori Secchi (sundried tomato pesto):
- Sundried Tomatoes: These little beauties are the star of the show! They bring a tangy, rich flavor that gives the pesto a deep, slightly sweet taste.
- Almonds: They add a nice creamy texture while keeping the pesto light and smooth. Feel free to swap them with pine nut if you want.
- Garlic: A couple of cloves, peeled and ready to add that signature aromatic kick. Just enough to give the pomodori secchi pesto a lovely warmth without overpowering the other flavors.
- Pecorino Cheese: This sharp, salty cheese adds depth and a little bite to the pesto. It’s the perfect complement to the rich sundried tomatoes.
- Basil: Fresh basil leaves bring that fragrant, herbal note that balances out the richness of the tomatoes and cheese.
- Olive Oil: We use the oil from the jar of sundried tomatoes for extra flavor. This oil is packed with all the goodness from the tomatoes, so don’t skip it!
- Salt: A pinch of salt to bring everything together and enhance those bold flavors.
That’s it! Simple, fresh ingredients that come together to create a super flavorful pesto di pomodori secchi that’s perfect for almost anything!
How to Make Pesto con Pomodori Secchi in 5 minutes
Step 1: The Food Processor Magic
Throw all your sundried tomatoes, almonds, garlic, pecorino, and basil into the food processor. It’s like a party in there, and everyone’s invited!
Pour in half of the olive oil from the sundried tomato jar (yes, that lovely, flavorful oil).
Pulse it until everything’s combined, but don’t worry about it being perfect! If you like your pesto chunky, stop earlier; if you like it smooth and creamy, let it go a little longer.
Step 2: Taste & Adjust
Now comes the fun part—taste test! Always taste your pesto before you declare it done. Add a pinch of salt if you think it needs a little more oomph.
Maybe even more basil or pecorino/parmigiano cheese if you want to. You’re the boss here.
Step 3: The Final Touch
Scoop your pesto into a bowl and pour in the rest of the olive oil from the jar.
And voilà! You’ve got a dreamy, flavorful pesto ready to enjoy right away or store for later.
It’s a great make-ahead recipe too, just pop it in a jar and keep it in the fridge for up to 7 days. The flavors will only get better with time.
But if you can’t wait, just dive right in! Enjoy this little twist on classic pesto, and I promise it’ll be a hit at your next meal!
Tips & Notes
- If you like your pesto a little smoother, feel free to add a bit more olive oil when blending.
- Taste and adjust the seasoning—sometimes a little extra salt or a touch of basil can make all the difference.
- Want a vegan version? Just swap out the pecorino for a plant-based alternative or leave out, and you’re good to go!
- If you’re using this pesto con pomodori secchi for pasta, remember to save some pasta water before draining—it helps to thin out the pesto and helps it cling to the noodles better.
Ways to Serve Your Sundried Tomato Pesto
If you’re looking for a fun idea, try it in my Orzo Pesto Salad for a fresh twist on a summer classic. The sundried tomato pesto adds a rich, slightly tangy flavor to the salad.
You can serve this pesto con pomodori secchi just like you would regular pesto! My favorite way is to toss it with pasta.
You can also spread it on toast, or as a dip with fresh veggies. And trust me, once you taste it, you’ll be hooked.
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Pesto con Pomodori Secchi
Ingredients
- 1-10 oz jar oil-packed sundried tomatoes
- ½ cup almonds (peeled)
- 2 cloves garlic (peeled)
- ¼ cup pecorino cheese (freshly grated)
- 3-4 basil leaves
- salt (to taste)
Instructions
- Place tomatoes, almonds, garlic, pecorino cheese, and basil leaves in a food processor.
- Pour half of the oil from the jar and pulse until your desired texture. Taste and adjust with a pinch of salt if needed.
- Place the pesto in a bowl and add the remaining olive oil on top. Enjoy right away or store for later.
Tips & Notes
- I like to use sun-dried tomatoes that are packed in olive oil, if you can’t find those, I recommend using only half of the oil from the jar to blend the ingredients and add extra virgin olive oil for storing the pesto later.
- While combining in the food processor, stop early for a chunky texture, or blend longer for a smoother pesto.
- Store in an airtight glass container for up to 7 days in the fridge.
