4 Minute Sundried Tomato Basil Pesto


Excuse my language, but this shit is BANGIN’. Okay, I know I’ve always had a slight potty mouth. But I thought it'd be rude to hit ya with a cuss word so early in the game with out fair warning. Anyhow. No kidding, sundried tomato pesto may be my favorite condiment ever. I love all forms of pesto, but this version is sweet, savory and herbaceous af. It’s a good combo just go with it. If you couldn’t tell by now, I love fats. I think they’re essential in a healthful diet. The amazing thing about pesto is t's perfect for fattening up foods while adding freshness. I know what you’re thinking, “but Kara, you're not supposed to eat so much fat or you’ll gain weight and get heart disease!” C’mom people, get it together!! That information is so 50 years ago (literally). Plenty of new research completely disregards this fat phobic nonsense in favor of more fats for health.

Besides, the fat in pesto is mainly monounsaturated since derived from olive oil and a few nuts. Even mainstream medical community can get behind that. We’ll have to chat more about fats and their amazing purpose in the body another time. But I needed to pop in and say its OKAY to use this stuff liberally. As a whole, Americans are fat deficient (yes it’s a thing) and need a good heaping tablespoon of this deliciousness.

sundried tomato basil pesto
sundried tomato basil pesto

If you have a food processor or high-powered blender, then go make this ish!! If not, go buy one and come back to this recipe. Pesto is worth it my friends. Takes 3 steps and four minutes.

Let’s review how to make it.

  1. Pulse nuts, sundried tomatoes and garlic with EVOO.
  2. Add basil, more oil and blend.
  3. Stir in pecorino romano cheese, salt, pepper & top with oil.

Jesus that was easy. I love adding a hefty spoonful to scrambled eggs, slathering on salads and dolloping on top of veggie noodles. Yum.

Dairy free?

No prob! Leave out the cheese, and replace with nutritional yeast or just a little more salt. Keep in mind I used pecorino because it is a sheep’s milk cheese, as most people have issues with cows milk products specifically.

No sundried tomatoes?

It’s all good! Add more basil, and the juice of a lemon for twang.

I believe in you……& this pesto. Our presidential candidates on the other hand, not so much.


RecipesKara Halderman