Ingredients:

  • 1/2 cup (75g) sun-dried tomatoes in oil, drained
  • 1/3 cup (40g) walnuts or almonds
  • 2 cloves (6g) garlic, peeled
  • 1/4 cup (25g) fresh basil leaves, packed
  • 1/3 cup (30g) grated Parmesan cheese
  • 2 tbsp (30ml) reserved sun-dried tomato oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) red pepper flakes
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (1.2g) freshly cracked black pepper

Instructions:

  1. Place the walnuts or almonds in a small skillet over medium heat. Stir constantly for 3–5 minutes until they smell nutty and turn a shade darker. Immediately remove from heat to prevent burning.
  2. Add the toasted nuts, garlic, and sun-dried tomatoes to the food processor. Pulse 5–7 times until the mixture is coarsely chopped.
  3. Add the basil, Parmesan, lemon juice, red pepper flakes, salt, and pepper. While the processor is running on low, slowly drizzle in the reserved tomato oil. Process for 30 seconds until the sauce is coarsely blended and mahogany-colored.