Sun Dried Tomato Pesto

This is the pesto to pull out when basil is out of season or when you want something with more backbone. Oil-packed sun-dried tomatoes stand in for the usual green leaves, and the result is a dense, burnished-red pesto that tastes almost caramelized, with a concentrated umami hit that cuts through pasta better than any basil pesto could dream.

Walnuts are the twist that takes this from a basic red pesto to something more interesting. They have a slight tannic bitterness that balances the sweetness of the sun-dried tomatoes, far better than the more expected pine nuts would.

Warming the olive oil before streaming it through the processor feed tube is the step that makes a textural difference. Cold oil shocks the tomatoes and seizes the pesto into a thick paste; warm oil emulsifies smoothly and produces that glossy, spreadable consistency you want.

Use real parmigiano-reggiano, not the shaker-can stuff. The tomatoes are already sharp and savory; you need the nuttiness and depth of proper aged parmesan to stand up to them.

Toss with hot pasta, spread on crostini, dollop on roasted vegetables, or swirl into soup.

Chef Tips

• Drain tomatoes well before blending; too much oil makes loose pesto.
• Toast the walnuts lightly in a dry pan for deeper flavor.
• If the pesto is too thick, thin with a splash of reserved tomato oil.
• Store with a thin layer of olive oil on top; it prevents oxidation.

Variations

• Add a handful of fresh basil leaves for a red-green hybrid pesto.
• Swap walnuts for toasted almonds or pine nuts for a milder profile.
• Stir in a pinch of red pepper flakes for a peppery edge.