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Pesto con pomodori secchi recipe.

Pesto con Pomodori Secchi

Mari Avalos
A bold twist on classic pesto, this version combines sundried tomatoes, garlic, almonds, pecorino cheese, and olive oil for a tangy, richly flavored spread.
4 servings
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Prep 5 minutes
Total 5 minutes

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.

Nutrition

Serving: 1 servingCalories: 266kcalCarbohydrates: 19gProtein: 9gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.003gCholesterol: 7mgSodium: 245mgPotassium: 1142mgFiber: 6gSugar: 1gVitamin A: 862IUVitamin C: 65mgCalcium: 148mgIron: 2mg