Time: 10 min.
Complexity: easily
Quantity: 300 ml.

If basil isn't in season yet, try this sun-dried tomato pesto with walnuts. The sauce is savory and sweet, perfect with pasta or as an appetizer with bread. It can also be served as a dip for vegetables or added to soups.

Ingredients:

• 1 cup sun-dried tomatoes in oil + 3 tablespoons oil
• 0.5 cups roasted walnuts
• 1/4 tbsp. grated parmesan
• 1/4 tsp red pepper flakes
• 1 clove of garlic
• 1/4 cup fresh basil leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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sun-dried tomatoes, walnuts, basil, pesto sauce

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Preparation:

Step 1
• Place sun-dried tomatoes and oil, walnuts, cheese, red pepper and garlic in a food processor and process until smooth.
Step 2
• Add the basil and pulse about 5 times to preserve the color of the herbs. Season with salt to taste.

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