Ingredients
2 cups sun-dried tomatoes, packed in oil
1/4 cup fresh basil leaves
1/4 cup pine nuts
1/4 cup Parmesan cheese, grated
2 cloves garlic
1/4 cup extra virgin olive oil
Salt and pepper to taste
Instructions
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Combine the sun-dried tomatoes, basil, pine nuts, Parmesan, and garlic in a food processor.
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Pulse until the mixture is finely chopped and blended together.
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With the processor running, slowly add the olive oil until the mixture becomes a smooth paste.
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Season with salt and pepper to taste.
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Serve with pasta, spread on sandwiches, or use as a dip for crackers.
Notes
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Variations: For a spicier version, add red pepper flakes or chili to the pesto. Add spinach or arugula for extra nutrition. Skip the Parmesan and use nutritional yeast for a vegan version.
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Storage: Store leftover pesto in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze it in ice cube trays for easy portioning (up to 3 months).
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Blended
- Cuisine: Italian
- Diet: Vegetarian
