Sun Dried Tomato Pesto
A simple sun-dried tomato pesto made with sun-dried tomatoes packed in olive oil, pine nuts, garlic, Parmesan cheese, and olive oil.
Equipment
- High-Speed Blender
- Food Processor
- Spatula
- Bowl
Ingredients
Ingredients
- 3/4 cupsun dried tomatoespacked in olive oil
- 1/3 cuppine nuts
- 2 clovesgarlic
- 1/3 cupparmesan cheese
- 1/2 cupolive oil
Instructions
Instructions
- Place 3/4 cup sun dried tomatoes (packed in olive oil), 1/3 cup pine nuts, 2 cloves garlic, and 1/3 cup Parmesan cheese into a high‑speed blender or food processor.
- Pulse or blend until the ingredients are broken down and mostly combined, stopping to scrape down the sides with a spatula as needed.
- With the motor running on low, slowly drizzle in 1/2 cup olive oil in a thin stream; continue blending until the pesto is thick and smooth, stopping to scrape down the sides once or twice.
- Transfer the pesto to a bowl, cover, and let sit for 30 minutes to allow the flavors to meld.
Notes
Notes
If your pesto is too thick, add more olive oil.
TO STORE
: Leftover pesto can be stored in the refrigerator, covered, for up to four weeks.
TO FREEZE
: Place the pesto in a sterilized jar and store it in the freezer for up to 6 months.
If your pesto is too thick, add more olive oil.
TO STORE
: Leftover pesto can be stored in the refrigerator, covered, for up to four weeks.
TO FREEZE
: Place the pesto in a sterilized jar and store it in the freezer for up to 6 months.