Bright, vibrant Sun-Dried Tomato Pesto is easy to make in just minutes. Tangy sun-dried tomatoes combined with pine nuts, basil, olive oil and garlic make for the perfect pasta topping!
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Condiment, sauce
Cuisine: Italian
Keyword: sun-dried tomato pesto
Servings: 12
Calories: 149kcal
Author: Kellie
Cost: $10
Equipment
food processor
Ingredients
6.7ounceSun Dried Tomatoes in Oil
1/4cuptoasted pine nuts
3clovesgarlic
1cupbasil leaves
1/4cupgrated parmesan cheese
1/2teaspoonkosher salt
1/4teaspoonfresh ground pepper
3/4cupolive oil
Instructions
Place the sun-dried tomatoes (remove from the oil), pine nuts, garlic, basil, parmesan, salt and pepper in the bowl of a food processor and pulse until all ingredients roughly chopped.
Using a rubber spatula, scrape down the sides of the bowl and replace the lid
With the machine running on low, slowly stream in the olive oil and process until just combined but still kind of chunky.
Stir in 1 tablespoon of the reserved sun-dried tomato oil from the jar and transfer the pesto to an airtight container.
Store in the refrigerator for 7-10 days.
To use, serve tossed with pasta, spread onto bread, as a topping for meats or as a sandwich enhancement.
Notes
Sun-dried tomato pesto can be made up to 10 days in advance and stored in an airtight container in the refrigerator.