Can I make this sun-dried tomato pesto without walnuts?

Yes. The walnuts are optional, so you can leave them out for a smoother, nut-free pesto. If you want a little body without nuts, simply use a bit less oil and process until thick.

Can I skip the Parmesan cheese?

Yes. The cheese is optional, though it adds saltiness and a savory finish. If omitted, you may want to taste and adjust with a little extra salt.

How should I store it?

Store it covered in the refrigerator for up to 7 days. You can also freeze it for up to 1 month; thaw in the refrigerator before using.

Do I need to warm the pesto before serving?

Warming is optional, but this recipe specifically suggests warming it over low heat before spooning it onto meatballs. It can also be used at room temperature as a spread or tossed with hot pasta.

What can I serve this with besides meatballs?

It works well as a pasta sauce, sandwich spread, crostini topping, or dip for crusty bread. You can also thin it slightly with a little olive oil or pasta water for easier tossing.

Recipes

Sun-Dried Tomato Pesto

Name: Sun-Dried Tomato Pesto
Yield: 2 Cups
Ingredients: 2 Cups sundried tomatoes packed in olive oil, drained and oil reserved; 3/4 Cup extra virgin olive oil with reserved oil from tomatoes and additional oil to make up the amount needed; The Spice House Old World Italian Rustic Fennel & Herb Seasoning (2 tablespoons); 1 tablespoons tomato paste; 3 cloves garlic; 1/2 cup toasted walnuts (optional); 1/2 cup grated parmesan cheese (optional); sea salt to taste

This Sun-Dried Tomato Pesto is a rich and savory topper for meatballs, pasta, or crusty bread for Italian-inspired flavors.

Yield: 2 Cups

Ingredients

2 Cups sundried tomatoes packed in olive oil, drained and oil reserved
3/4 Cup extra virgin olive oil with reserved oil from tomatoes and additional oil to make up the amount needed
2 tablespoons Old World Italian Rustic Fennel & Herb Seasoning
1 tablespoons tomato paste
3 cloves garlic
1/2 cup toasted walnuts (optional)
1/2 cup grated parmesan cheese (optional)
sea salt to taste

Preparation Instructions:

Pulse tomatoes, olive oil, Old World Italian spice blend, tomato paste, garlic, walnuts, and cheese if using, until a mostly smooth paste is formed in a food processor.

Season with additional salt if needed.

Warm paste over low heat before dolloping on top of meatballs.

Store Sundried Tomato Pesto, covered in the refrigerator, for up to 7 days or freeze for 1 month.

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