Sun-Dried Tomato Pesto
An intensely flavored pesto made with oil-packed sun-dried tomatoes, toasted pine nuts, and Parmesan. Bold and savory — toss it with pasta, spread on sandwiches, or use as a pizza base.
Ingredients
- 1 cup oil-packed sun-dried tomatoes, drained
- 1/4 cup pine nuts, toasted
- 2 garlic cloves, peeled
- 1/4 cup Parmesan cheese, finely grated
- 1/2 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
Instructions
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1
Toast 1/4 cup toasted pine nuts in a dry skillet over medium heat for 2-3 minutes until golden. Let cool.
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2
Add 1 cup drained oil-packed sun-dried tomatoes, toasted pine nuts, 2 peeled garlic cloves, 1/4 cup finely grated Parmesan cheese, 1/2 cup fresh basil leaves, and 1/4 tsp red pepper flakes to a food processor.
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3
Pulse several times until the mixture is coarsely chopped.
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4
With the processor running, slowly drizzle in 1/3 cup extra virgin olive oil until the pesto reaches a spreadable consistency.
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5
Season with 1/2 tsp kosher salt and taste, adjusting oil or salt as needed.
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6
Transfer to a jar and top with a thin layer of olive oil. Refrigerate for up to 2 weeks.