Description
Sun-Dried Tomato Pesto elevates the simplest of tomato based dishes in a matter of seconds. It's quick to make, and I can assure you that you will never go back!
Ingredients
Scale
- 1 cup sun dried tomatoes, 250 ml
- 1 cup fresh basil, 250 ml. Unpacked
- 1/3 cup parmesan cheese, 80 ml. Grated.
- 1/4 cup pine nuts, 4 tbsp
- 4 cloves garlic
- 1/2 tsp chili flakes, or to taste
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/3 cup extra virgin olive oil, 80 ml. Or oil from sun-dried tomatoes jar
Instructions
- Blend all the ingredients in a food processor, except the olive oil. Slowly pour in the olive oil while processing. Process until desired smoothness (I like few chunks of pine nuts in mine).
- Use just like you would a tomato puree in tomato based dishes.
- Store in a clean, airtight container for 2 weeks. Freeze for 2 months.
Notes
This recipe makes about 1 cup of sun dried tomato pesto.
Adapted from: Little Spice Jar
- Prep Time: 5 minutes
- Inactive Time: 0 hours
- Cook Time: 0 hours
- Cuisine: American
Nutrition
- Calories: 21