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Sundried Tomato Pesto

Sundried Tomato Pesto

Good morning (evening?) from Dublin!  In theory while you are reading this I’m attempting to cross the Carrick-a-Rede bridge – my bestie in threatening to film this experience so there might be a video with some colorful language on the way once I return.  While I’m out of the country, I decided to prep a bunch of meals for Joey to make things as easy as possible.  One such prepped dish is this delicious, nut-free, pesto that comes together in record time!  I just make up a huge batch and freeze the extra in ice cube trays – popping the frozen treats in to Ziploc bags when the time is right.

Sundried Tomato Pesto

Serves: makes 1 cup


1/2 cup sundried tomatoes

1 tbsp fresh basil (around 6 leaves), diced

3 cloves garlic

2 tbsp extra virgin olive oil

1 tsp red wine vinegar

1/4 cup quartered red onion


  1. Place everything in to a large food processor and puree - adding more olive oil as needed.
  2. Serve over your favorite pasta, salad, steamed vegetables, or pizza and enjoy!

With the fresh pesto just toss it right into the hot pasta and stir well.  When using the frozen pasta, you will still add it to the finished (drained and hot pasta) but add about 1/2 tbsp of olive oil to compensate and stir for at least 3 minutes to make sure the cube has full melted.  Top with cheese (optional) and enjoy!