Sun-Dried Tomato Pesto
A rich, vibrant, and incredibly savory spread bursting with Mediterranean flavors.
Ingredients
- •1 cup oil-packed sun-dried tomatoes, drained (150g)
- •1/2 cup grated Parmesan cheese (50g)
- •1/3 cup toasted pine nuts (45g)
- •2 cloves garlic, peeled
- •1/4 cup fresh basil leaves
- •1/3 cup extra virgin olive oil
- •1/4 teaspoon salt
- •1/4 teaspoon freshly ground black pepper
Instructions
- 1
Place the sun-dried tomatoes, grated Parmesan cheese, toasted pine nuts, garlic cloves, and fresh basil leaves into the bowl of a food processor.
- 2
Pulse the mixture several times until the ingredients are roughly chopped.
- 3
With the food processor running on low speed, slowly pour in the extra virgin olive oil through the feed tube until the pesto reaches your desired consistency.
- 4
Season with salt and freshly ground black pepper, then pulse one last time to incorporate.
- 5
Transfer the pesto to a clean jar or bowl and use immediately or store for later.
💡 Chef tips
- If your sun-dried tomatoes are dry-packed rather than oil-packed, reconstitute them in boiling water for 15 minutes and drain thoroughly before using.
- You can substitute walnuts or almonds for the pine nuts if you prefer a more budget-friendly option.
- Store leftover pesto in a glass jar topped with a thin layer of olive oil in the refrigerator for up to one week, or freeze it for up to three months.
✅ How it should turn out
The finished pesto should be thick, deeply red with flecks of green basil, and have a rich, tangy, and nutty aroma with a deeply savory and garlicky flavor.