Pesto is not confined to basil pesto at all.
This sun dried tomato pesto differs in taste, but not in principle, from its green basil brethren.
Where the main ingredient is basil in the green pesto, the main ingredients here is (sun) dried tomato.
Basil pesto uses pinenuts; tomato pesto uses walnuts.The similarities are however extremely advantageous to the eager palate.
Both can be stirred into cooked pasta (separately of course), spread over bread or in sandwiches, in a salad vinaigrette, and used as a base in quiches to name a few.
I added a handful of fresh cherry tomatoes to the mix, but this is unnecessary as it is flavorsome enough already.
1 cup sundried tomatoes
4 cloves garlic
3 Tbsp chopped onion
1/4 cup tightly-packed fresh basil
1/4 cup parsley
1/4 cup walnuts, toasted
1/4 cup parmesan cheese
2 Tbsp Balsamic vinegar
1 Tbsp tomato paste
1/2 tsp salt
1/4 tsp pepper
1/3 cup olive oil
Cover your dried tomatoes with water and soak for 20-30 minutes, until soft but not mushy.
In a food processor, combine your (drained) dried tomatoes, basil, parsley, onion garlic, parmesan, and walnuts, and pulse to chop roughly.
Add the balsamic vinegar, tomato paste, salt, and pepper; pulse to combine.
Drizzle in the olive oil as the machine is running.
The final consistency should be a fairly thick, uniform paste with little bits of everything still visible throughout.