Sun-Dried Tomato Pesto

If you've got the classic green basil pesto down, why not venture into slightly new territory with a fruitier, red, tomato pesto? Using sun-dried tomatoes here—preferably packed in olive oil for the richest flavor and softest, jammy texture—means that you won't have to worry too much about seasonality and whether your fresh tomatoes are sweet enough. Just dice them up for an easier time in your food processor and throw it in with some of the oil it came packed in, toasted pine nuts, garlic, basil, and cheese and you've got yourself a versatile little condiment that can go on plain pasta, roasted vegetables, poached chicken, or...anything, really? 

To add even more depth to the flavors here, a pinch of crushed red pepper flakes will do the trick: the slight hint of spiciness works really well with the sweetness of the tomatoes and the richness of the oil, the nuttiness of the Parmesan.

If you've made this recipe, drop us a comment down below and let us know how you liked it!