Ingredients
Method
Toast the Almonds:
- In a dry pan over medium heat, toast the almonds for 4-5 minutes, stirring frequently, until fragrant. Set aside.
Prepare the Sun-Dried Tomatoes:
- Rinse the sun-dried tomatoes under cold water to remove excess salt. Soak them in warm water for at least 30 minutes or overnight for the best results. Drain thoroughly.
Process the Ingredients:
- Place the toasted almonds, sun-dried tomatoes, and garlic in a food processor. Pulse several times to break down larger pieces.
Add Olive Oil:
- While the food processor runs, gradually stream in the olive oil. Continue processing until the mixture reaches a coarse, meal-like texture. If needed, scrape down the sides and pulse again.
Adjust the Flavor:
- Taste the pesto and add lemon juice for brightness, red pepper flakes for heat, or fresh basil for aromatic freshness. Adjust to your liking.
Serve:
- Toss with pasta, use as a spread on pizza or sandwiches, or enjoy as a dip with crusty bread. Optionally, mix it into roasted vegetables or top proteins like grilled chicken or shrimp.
Notes
- The sauce can be stored in an airtight container for up to 5-7 days in the fridge. For long-term storage, freeze in small portions.
- You can use walnuts or cashews as an alternative to almonds.
- For a smoother texture, process the sauce longer; for a chunkier texture, pulse less.