tomato and walnut pesto

Sundried Tomato & Walnut Pesto

5 ingredients, 5 minutes, 4 servings


½ cup walnuts
½ cup (about half a 380g jar) sundried tomatoes
1 heaped tbsp chopped basil (or herbs of choice – thyme is a good alternative)
1 tbsp tomato puree
Seasoning to taste


Blitz walnuts in a food processor until they resemble coarse breadcrumbs.  Add the remaining ingredients and blitz for a further minute until tomatoes are fully chopped and all ingredients combined.  The finished result should resemble a coarse but spreadable paste.
If you do not use this all in one go it will keep in a sealed container in the fridge for about five days.  Lightly cover the surface in oil and you may get a bit longer.
If you are not vegan then this pairs well with hard cheeses, chicken or fish. It is a great way to liven up lunchtime sandwiches.  Spread liberally on bread or toast and top with a hard cheese such as cheddar/manchego or with sliced chicken.  If you use it as a pasta sauce add a few tablespoons of the pasta water and an extra glug of oil to thin.  Read on for my favourite pasta combo.