Sun Dried Tomato Pesto
This Sun Dried Tomato Pesto is a burst of flavor! Perfect as a sauce, dip, or spread, it elevates any dish with ease.
Equipment
- Food Processor
- Spatula
- Measuring cups and spoons
- Jar for storage
Ingredients
Ingredients for Sun Dried Tomato Pesto:
- 3/4 cup sun dried tomatoes packed in olive oil
- 1/3 cup pine nuts toasted if desired
- 2 cloves garlic fresh
- 1/3 cup Parmesan cheese grated or shredded
- 1/2 cup olive oil good quality
Instructions
Instructions:
- Step 1: Prepare the Ingredients - Start by measuring out all your ingredients.
- Step 2: Blend the Sun Dried Tomatoes and Garlic - In your food processor, combine the sun dried tomatoes and garlic cloves. Pulse until finely chopped.
- Step 3: Add the Pine Nuts - Add the pine nuts to the mixture and pulse again until finely ground.
- Step 4: Incorporate the Parmesan Cheese - Add the grated Parmesan cheese and pulse until well mixed.
- Step 5: Drizzle in the Olive Oil - With the food processor running, slowly drizzle in the olive oil until desired consistency is reached.
- Step 6: Taste and Adjust Seasoning - Taste your pesto and adjust seasoning if necessary.
- Step 7: Store the Pesto - Transfer the pesto to a clean jar, drizzle olive oil on top, seal, and refrigerate.
Notes
- Customize with fresh basil or spinach for added flavor.
- Consider adding a pinch of red pepper flakes for some heat.
- This pesto can be stored in the refrigerator for up to a week.