Sun-Dried Tomato and Goats Cheese Pesto

"easy and different - from an old copy of Australian good Taste"
photo by Zurie photo by Zurie
photo by Zurie
photo by Zurie photo by Zurie
Ready In:




  • Pre heat oven to 180°C.
  • Put nuts on baking tray and bake 5 minutes or until toasted.
  • Place them and goats cheese and basil and tomatoes in food processor.
  • Process till finely chopped.
  • With motor running add oil and water.
  • Taste and season.
  • Serve with pasta of your choice.

Questions & Replies

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  1. Sydney Mike
    Here's a wonderful pesto ~ I loved the combo of various ingredients, but especially the nuts, tomatoes & cheese! I did serve this as a side with some pasta, & then I was surprised that most at the table preferred using it as a dip for corn scoops or as a spread for slices of multigrain bread! VERY, VERY NICE, & thanks for posting the recipe! [Made & reviewed in the Family Picks part of Zaar World Tour 4]
  2. Maito
    Absolutely delicious! Quick and easy, but tastes so gourmet. We love the tang from the goat cheese and the sun dried tomatoes. It is good over bread, but just wonderful over pasta. I have made this so many times now that I have decided to put it into my best of the year cookbook this year! It is hard to stop eating this stuff.
  3. Dr. Jenny
    Made this yesterday to take to my family's house for Mother's Day. It was easy to prepare and was absolutely delicious! It was devoured in no time flat and got rave reviews from everyone. Per other reviewer's suggestions, I served it over toasted garlic mini-baguettes, though I do think it would also be very nice over pasta. I'll try it over the pasta next time. I would definitely make this recipe again. Thanks for posting!
  4. Zurie
    MADE FOR ZWT4. Kate, this is totally delicious. I did use substitutions but I had no choice. I kept to the combo of soft cheese, roasted nuts, basil and sundried tomatoes. But I could not find goat's cheese and used ricotta. Also, I was out of macadamias, and used cashews. I added parsley to make up for a shortage of fresh basil. I know: that sounds terrible, and very unfair. But the end result was SO delicious that I had to stop myself from eating spoonsful before I'd taken the photos!! I just know: with goat's cheese and macadamias it will be even better -- 6 stars! I did not add much water, as I mean to use this as a spread instead of on pasta, so the consistency is probably firmer than you intended. I used a lovely local fruity virgin olive oil, and more than the recipe said. The combination of nuts, white cheese, herbs and sundried tomatoes are inspired. I added some Maldon sea salt flakes, and very little black pepper. Great recipe, thanks!!!


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