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Happy Mothers Day to all the amazing moms out there! It’s always fun to get and send the happy texts to all my family and friends to celebrate each other. Especially in these times, it’s nice to keep connecting as much as possible. I’m now settling in to relax while the kids are playing games to share a new recipe I just created this week, Sun-Dried Tomato Pesto. The kids wanted to have burgers, again, and I was getting bored of the usual toppings. I happened to have some sun-dried tomatoes in the pantry, and that’s what inspired me! I am also lucky to be able to keep a basil plant around all year. To me, the magic ingredients of any pesto are the basil and the garlic. I keep those two ingredients fully stocked, because pesto is one of my favorite, healthy toppings, for everything!
Sun-dried tomato pesto is something that I saw a few blogs about in Pinterest. This one was a particularly useful one as I got inspired to make my own. They use almonds and rosemary, which I’m sure would be delicious. However, I really wanted to make mine with basil and I didn’t have any almonds at home. For me, the swaps were to switch up the almonds to cashews and the fresh rosemary for fresh basil. I also added our Moxy Kitchen Mediterranean Seasoning Mix to the blend.
Maybe next time, I’ll try the recipe with almonds and rosemary to taste the different flavors. Either way, I knew that the sweet flavors of the sun-dried tomatoes would be wonderful on top of my portobello mushroom ‘burger’. I’m not a vegetarian, but recipes like these make it easy to be one. The kids used the pesto on their hamburgers and I was also excited that we had some leftover sun-dried tomato pesto for me to use the following day in my salad.
This recipe took absolutely no time to make! I hope you enjoy it and share your versions, I love hearing how different people get inspired with my recipes.
Eat Great. Do Good. Put Some Moxy on your Plate.
