Description
This vibrant Sun-Dried Tomato and Spinach Pesto combines the rich flavors of oil-packed sun-dried tomatoes, fresh spinach, crunchy almonds, and salty Parmigiano Reggiano cheese. Blended into a luscious, textured sauce with fresh garlic, lemon juice, and olive oil, it’s perfect for spreading on toasted bread or stirring into pasta. This easy-to-make pesto is a flavorful, colorful addition to any appetizer or meal.
Ingredients
Scale
Pesto Ingredients
- 1/4 cup almonds
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 3/4 cup (1.5 – 2 oz) Parmigiano Reggiano, grated or coarsely chopped
- 3 cups (2.5 – 3 oz) fresh spinach
- 1 clove garlic
- 2 tablespoons fresh lemon juice, plus more to taste
- Fresh cracked pepper, to taste
- Sea salt, to taste
- 1/2 to 3/4 cup olive oil
For Toasting Bread
- Day- or days-old bread, sliced thinly
- Olive oil, for drizzling
- Sea salt, to season
Instructions
- Prepare the Pesto Ingredients: Place the almonds, sun-dried tomatoes, Parmigiano Reggiano, fresh spinach, garlic clove, and 2 tablespoons of fresh lemon juice into the bowl of a food processor. Season with freshly cracked pepper and a few pinches of sea salt. This mixture forms the base flavor for the pesto.
- Pulse the Mixture: Pulse the food processor 10 to 15 times until the ingredients are finely chopped but not completely pureed. Scrape down the sides of the bowl if necessary and pulse again to evenly combine the mixture, ensuring a slightly chunky texture for the pesto.
- Add Olive Oil and Adjust Seasonings: Transfer the chopped mixture to a bowl. Stir in half a cup of olive oil to bind and enrich the pesto. Taste the mixture, then add more olive oil, extra lemon juice, salt, or pepper as desired to achieve a balanced, bright flavor. Store the pesto in a jar and refrigerate; it will keep fresh for up to one week.
- Preheat Oven and Prepare Bread: Preheat your oven to 450ºF (232ºC). Arrange thin slices of day-old bread on a sheet pan in a single layer, ensuring they are evenly spaced for consistent toasting.
- Drizzle and Season Bread: Lightly drizzle the bread slices with olive oil, making sure to coat each piece. Sprinkle lightly with sea salt to enhance flavor as they toast.
- Toast the Bread: Place the sheet pan with the prepared bread slices into the preheated oven. Toast for 7 to 10 minutes, or until the bread turns golden brown and crispy. Keep a close eye to avoid burning. Once toasted, remove from the oven and let cool slightly before serving with the pesto.
Notes
- Recipe adapted from Danielle Kartes’s Rustic Joyful Food: My Heart’s Table.
- Use oil-packed sun-dried tomatoes for a softer texture and richer flavor in the pesto.
- Day-old bread toasts better and crisps up nicely when making crostini or bruschetta.
- The pesto can be stored in the refrigerator for up to one week in an airtight container.
- Adjust olive oil and lemon juice to taste to get the desired consistency and brightness.
Nutrition
- Serving Size: 2 tablespoons pesto plus 2 toasted bread slices
- Calories: 190
- Sugar: 1.5g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 7mg
