Breakfast & Brunch > Breakfast Sauces & Condiments > Savory Sauces > Pesto (for Egg Dishes)

Sun-Dried Tomato Pesto for Eggs

Elevate your breakfast eggs with this vibrant and savory Sun-Dried Tomato Pesto. It's a delicious twist on traditional pesto, perfect for adding a burst of flavor to omelets, scrambled eggs, or frittatas. This pesto features sun-dried tomatoes, toasted pine nuts, garlic, and Parmesan cheese, all blended with olive oil to create a rich and flavorful sauce.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
About 1/2 cup pesto
Ingredients
  • 1/2 cup Sun-dried tomatoes (oil-packed), drained
  • 1/4 cup Fresh basil leaves
  • 1/4 cup Pine nuts
  • 2 Garlic cloves
  • 1/4 cup Parmesan cheese, grated
  • 2-3 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper

Toast the Pine Nuts

Begin by toasting the pine nuts. You can do this in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until they are lightly golden and fragrant. Watch them closely, as they burn easily. Alternatively, toast them in a toaster oven at 350°F (175°C) for 3-5 minutes.

Combine Ingredients

In a food processor, combine the sun-dried tomatoes, fresh basil leaves, toasted pine nuts, and garlic cloves.

Process Until Finely Chopped

Pulse the food processor until the ingredients are finely chopped and well combined.

Add Parmesan and Olive Oil

Add the grated Parmesan cheese to the food processor. With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need more or less olive oil depending on the moisture content of your sun-dried tomatoes.

Season to Taste

Season the pesto with salt and black pepper to taste. Remember that Parmesan cheese is already salty, so add salt judiciously. Pulse the food processor briefly to incorporate the seasoning.

Serving Suggestions

Serve the Sun-Dried Tomato Pesto with your favorite egg dishes. It's delicious swirled into scrambled eggs, spread on toast topped with a fried egg, or used as a flavorful base for a frittata or quiche.

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FAQ

  • Can I use a different type of nut?

    Yes, you can substitute walnuts or almonds for pine nuts if you prefer. Toast them before adding them to the pesto for the best flavor.
  • How long does the pesto last?

    The pesto will last for up to 5 days in the refrigerator in an airtight container. You can also freeze it for longer storage. Freeze in ice cube trays for easy portioning.
  • Can I use sun-dried tomatoes that are not oil-packed?

    Yes, but you'll need to rehydrate them first. Soak them in hot water for about 30 minutes until softened, then drain well before using.