Sun Dried Tomato Pesto
Our Sun-Dried Tomato Pesto recipe is a delightful twist on the classic favorite. The tangy, sweet flavor of sun-dried tomatoes combines with the earthy goodness of fresh basil, a hint of garlic, and a handful of pine nuts. All rounded off with a generous sprinkle of Parmesan for that creamy, cheesy finish. This recipe is incredibly easy to whip up and adds an instant gourmet touch to your pasta, sandwiches, or even a simple slice of toast.
Servings: 2 cups
Ingredients
- ¾ cup grated Parmesan cheese
- 1 jar 8.5 ounces sun-dried tomatoes packed in oil
- 1 cup packed basil leaves
- ½ cup pine nuts or other nut
- 3 to 4 garlic cloves
- ½ teaspoon ground black pepper
- ¼ teaspoon chili flakes
- ¼ cup or more extra virgin olive oil
Instructions
- Drain the oil from the sun dried tomatoes and reserve it for later.
- Grate the cheese in a food processor, then switch the blades to the chopping blade.
- Add the sun-dried tomatoes, basil, pine nuts, and garlic to the food processor. Toss in black pepper and chili flakes. Pulse the food processor until everything is well blended.
- With the food processor going, drizzle in the reserved oil from the jar of sun-dried tomatoes. Check the consistency of the pesto and drizzle in additional olive oil until you reach your desired consistency.
- Taste the pesto and add salt or additional chili flakes if desired.
Video
Notes
- Store in the fridge for up to 1 week or in the freezer for up to 3 months.
- Since Parmesan cheese is relatively salty, you may not need to add any salt. Wait until the pesto is blended, then taste it before adding salt.
- Use dried tomatoes packed in oil for best results.
Nutrition
Serving: 1tablespoon | Calories: 30kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 43mg
