Sun-Dried Tomato Pesto

Lately, I’ve spent a lot of time reflecting on the different living situations I’ve had in the last nine years since I first left home. I’m not sure if it’s because I’ve been back at home for almost two years or if it’s because my twenty-seventh birthday is just a week away, but either way it has been on my mind a lot.

Living with my parents and my brother has definitely been the most rewarding living situation I’ve ever had, but living with Lish and Jeanelle in our first post collage apartment was one hundred percent the most fun.

We were young, full of ambition and just trying to make our way in the world.

In the morning, we would get ready for work together and in the evening we would eat dinner together.

And one of our main dish components for a large majority of the things was the sun-dried tomato pesto from Trader Joe’s.

We literally had one or two containers on hand at ALL times. It was a requirement.

Which is why I think it is SHOCKING that it took me years to make it myself.

But I finally did, and I’m pretty sure it will be a new Samuels family staple.

You will need…

½ cup drained oil-packed sun-dried tomatoes, plus 2 tablespoons of the sun-dried tomato oil

1/3 cup salted roasted almonds, roughly chopped

2 large garlic cloves, finely chopped

½ cup olive oil

1 handful fresh basil leaves, roughly chopped

Salt and pepper to taste

Start by combining the tomatoes, roasted almonds, garlic, basil, and sun-dried tomato oil in the base of a food processor.

Blend until you create a paste.

Season well, with salt and pepper.

While the processor is on, slowly add in the remaining olive oil and blend until completely combined.

Serve as a spread, dip or as a pasta sauce.

Love and Beer Floats

Angela 

Sun-Dried Tomato Pesto

½ cup drained oil-packed sun-dried tomatoes, plus 2 tablespoons of the sun-dried tomato oil

1/3 cup salted roasted almonds, roughly chopped

2 large garlic cloves, finely chopped

½ cup olive oil

1 handful fresh basil leaves, roughly chopped

Salt and pepper to taste

Start by combining the tomatoes, roasted almonds, garlic, basil, and sun-dried tomato oil in the base of a food processor.

Blend until you create a paste.

Season well, with salt and pepper.

While the processor is on, slowly add in the remaining olive oil and blend until completely combined.

Serve as a spread, dip or as a pasta sauce.