Sun-dried tomato Parmesan pesto is just fantastic for your breakfast bread or as spreading in your lunch sandwich. Of course, there are many other great things that you can use this homemade sun dried tomato pesto for – the two above examples are just what I typically like.
I personally like this tomato parmesan pesto due to the nice and strong taste from the sun-dried tomatoes. It has somehow a rich and delicious taste. Wonderful on a toasted bun or maybe as dipping for potato chips or cucumber sticks. All great snack for your guests or for a sports event in front of the TV.
Extending Shelf Life
Whenever I make a nice pesto in my blender then I always pour it in a small glass jar and then store it in the fridge.
I have one important trick that I would like to share with you. When storing food for a longer time it is always a good idea to clean the container or jar with some very hot water.
When you pour hot water into the food containers first, this kill all the bacteria and by that extend the life of the food inside.
This trick is especially good when you want to store this pesto for longer time. However, this applies to all food that you want to keep fresh.
Recipe for sun-dried tomato Parmesan pesto
Making a homemade pesto is just fantastic easy.
You simply just pour all the ingredients in a blender and run it on high speed. Keep running the blender for a couple of minutes or until everything is turned into a nice and smooth pesto.
Remember to add salt to taste before transferring the pesto to a small glass jar. I typically use a glass jar with a screw-on lid. Clean the container or glass jar as described in the section just above.
- 1 dl sun-dried tomatoes (2/5 cup)
- 1/2 dl grated Parmesan (1/5 cup)
- 1/2 dl olive oil (1/5 cup)
- 25 almonds
- 1 clove of garlic
- 1 handful of fresh basil leaves
- Salt to taste
- Pour all the ingredients in a blender and blend everything on high speed
- Add salt to taste
- Pour the blended pesto in a glass jar which has been cleaned with boiling water. This hot water kills all bacteria and extends the shelf life of the pesto.