This sun-dried tomato pesto is made with capers and lemon zest for a refreshing full flavour. Make it with or without garlic and enjoy it on bread or as pasta sauce. Completely plant-based.
Toast the pine nuts in a skillet over medium-high heat for about 4 minutes. Keep a constant eye on them and move them often to prevent burning. Remove from hot skillet as soon as pine nuts are done.
Add sun-dried tomatoes, oil, toasted pine nuts, capers, lemon zest and garlic (if desired) to a food processor and blitz. Alternatively, you can add all ingredients to a container and blend with a hand blender. If the sun-dried tomato jar did not have enough oil, add some olive oil.
Store in the fridge in an airtight container for up to a week.
If using on pasta, this quantity will work great with 250-300 g pasta (uncooked weight). Cut the pesto with some of the pasta cooking water to smooth its texture for use as pasta sauce.
Leaving out the garlic will bring the lemon zest forward. For an even more lemony flavour I would recommend also adding freshly grated lemon zest over your pasta.