Tomato-Walnut Pesto
Wholesome, flavorful, and utterly satisfying!
Inroduction
About this Recipe
By: Marija
Wholesome, flavorful, and utterly satisfying, this Sun-Dried Tomato and Walnut Spread is the perfect addition to elevate your everyday meals.
Prepare a batch, store it in the fridge, and enjoy its savory goodness whenever you crave a quick, scrumptious treat.
Serve this spread on crisp crackers, artisan bread, or as a dip with your favorite veggies – it’s an instant crowd-pleaser at parties and gatherings.
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Ingredients
- 120g dried tomatoes
- 1 garlic clove
- 100g walnuts
- 100ml olive oil
- 30g frozen parsley
- A pinch of pepper
- A pinch of salt
- 15ml lemon juice
- 50ml milk
Step by Step Instructions
Step 1
If your dried tomatoes are not already in smaller pieces, roughly chop them into smaller chunks. This will make it easier for them to blend later on.
In a pan over medium heat, dry roast the walnuts for a few minutes until they become slightly golden and release a nutty aroma. Be sure to keep an eye on them and stir frequently to prevent burning. Once roasted, set them aside to cool.
Step 2
In a food processor or blender, add the roasted walnuts and pulse until they are finely ground.
Now, add the dried tomatoes, garlic clove, frozen parsley, pepper, salt, and lemon juice to the processor. Pulse the mixture until everything is well combined and starts to form a coarse paste.
Step 3
With the processor running, gradually drizzle in the olive oil and milk. Continue blending until the mixture becomes smooth and creamy. You can adjust the consistency by adding more milk if you prefer a thinner spread.
Pause for a moment to taste the spread. If needed, you can add more salt, pepper, or lemon juice to adjust the flavor to your liking.
Step 4
Transfer the creamy sun-dried tomato and walnut spread to a clean jar or airtight container.
Refrigerate it for at least an hour before serving to allow the flavors to meld together. Serve chilled as a spread on toast, sandwiches, or as a dip with crackers and fresh veggies.
