Sun-Dried Tomato Pesto

If anyone has ever said you can’t make muscles in the kitchen they definitely hadn’t tried making this pesto. 😉 It will make your arms hurt quite a bit (well or maybe I just need to do some more push-ups) but it’ll be so worth it – sun-dried tomatoes, parmesan, nuts, olive oil… I mean what is there not to love. We always say we’ll make a bit more so it lasts a while, but no quantity was ever enough to last any more than a week. So do try and let me know how it goes and how long it will last in your fridge 😉




  • Approx. 200 g sun-dried tomatoes (I prefer the ones that do not come in oil, because the oils they come in are usually not of the best quality. Simply soak them up in water a few hours ahead or overnight and drain before starting the pesto. If using the ones in oil, just drain them well and reduce the amount of olive oil you add later)
  • A handful of parmesan
  • A handful of nuts (pine nuts or cashews are the most common choice but this time, I have used brazilian nuts and they worked so well as they are a bit firmer and leave a nice crunch
  • salt, pepper
  • 2 cloves of garlic
  • olive oil





1.Put the sun-dried tomatoes and nuts in a heavy stone grinder and start grinding. Continue until you have really small chunks of both.


2. Add the parmesan, crushed garlic, olive oil (depends on the texture you want) and season with salt and pepper. Grind a bit more until it has the consistency you want and eat with some bruschettas, salads, simply as a spread, pasta, or really however you like.






3 Comments Add yours

  1. Beautiful recipe. I like how you haven’t used any specific nuts for the recipe, but instead given the choice to the reader. Those Brazilian nuts look intriguing. Great work! (:


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