SUN-DRIED TOMATO PESTO with Basil & Walnuts | Recipe from Chef Victoria Love

Watch Chef Victoria Love demonstrate how to make SUN-DRIED TOMATO PESTO with basil, garlic, walnuts, parmesan & extra virgin olive oil.

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Chef Victoria Love’s
Sun-Dried Tomato Pesto

6 Ounces Sun-Dried tomatoes, (I used Trader Joes, not in olive oil)
1 1/2 Cups Extra Virgin Olive Oil
1/2 Cup Walnuts Pieces, toasted
1/2 Cup Parmesan cheese
3 Cloves Garlic
2 Tablespoons Fresh Basil

Rehydrate tomatoes, and put them in the bowl of a food processor. Add the oil, chopped walnuts, Parmesan, garlic,

Pulse in the food processor until it’s a combined.

[Music] Welcome to the kitchen. I’m Chef Victoria Love and today we’re going to make a sundried tomato pesto. I love pesto and if you’ve known anything about my channel, you’ll see I have plenty of recipes on basil based pesto, but today we’re going to do sundried tomato. This is a request from my husband who really loves sun-dried tomatoes. So, these are Trader Joe’s. They are dry. They are not in olive oil. So, this is the type that we’re going to use today. and we’re going to rehydrate them with boiling water. Another thing I’m going to use chopped walnuts. Pine nuts are incredibly expensive right now. Walnuts are a great substitute. However, if you don’t have walnuts, you could use almonds. Or you could omit the nuts altogether if you are someone who has a nut allergy. We’re going to use a beautiful extra virgin olive oil, some garlic, parmesan cheese, and a little bit of basil. So, let me get everything in mison, and I’ll show you how simple and easy it is to make this beautiful pesto. Please click like and subscribe so we can bring you more recipes. Now, while I’m waiting for the water to boil to rehydrate the sun-dried tomatoes, I have my half a cup of walnuts. We’re going to put this into a 325° oven for about 8 minutes to toast them and bring out all the flavor. Here’s our boiling water. We’re just going to cover this and let it sit for about 2 minutes. Here are my rehydrated tomatoes. So, we’re going to add this into our food processor. Next, I’m going to add in my three cloves of garlic. And if you are a garlic lover, you could put in four, maybe even five cloves of garlic. Half a cup of grated parmesan. And just sprinkle that all over. Two tablespoon of fresh basil. Half a cup of toasted walnuts. I’m not sure if you can see, but there’s a little bit of a golden brown color on it. And it now smells wonderful. It helps bring out the flavors. Always toast your nuts. And then we’re going to pulse this a couple times to chop it all up. My food processor has this handy gizmo here, which when it goes on, it helps to scrape down the stuff. So, if you don’t have that, take off the top and scrape down the sides. And now we’re going to drizzle in our 3/4 of a cup of olive oil. While this is on, [Music] Look how gorgeous this is. Look at that. Absolutely beautiful. I can’t wait to have this on a bruschett or over some angel hair pesto pasta is so wonderful. And having it with sundried tomatoes, it’ll be even better. Here is this beautiful sundried tomato pesto with basil and garlic and sun-dried tomatoes, olive oil, parmesan cheese, and the toasted walnuts, which gives it a really nice rich flavor. I added 1 and 1/2 cups of olive oil. I needed a little bit more. So, just so you know, I’ll have the recipe in the description below. Please come back and check out more of my videos. I make about one a week and I have over 485 on my YouTube channel. So, please come back and check them all out. Thanks everybody. [Music] Thank you so much for joining me in the kitchen. Leave me a comment and let me know how you like the recipe. For more recipe demonstrations, please click like and subscribe to Chef Victoria Lo’s YouTube channel and have fun in the kitchen. Thank you.