Sun Dried Tomato Pesto

Yields 7-9oz | Prep Time: 5 minutes 

1 jar (7-9oz) oil packed sun dried tomatoes
1/4 cup of reserved oil (from the sun dried tomatoes)
1/2 tsp garlic, minced
1/4 cup pine nuts
1/4 cup fresh basil
1/4 cup grated Parmesan cheese

1. Drain the tomatoes and reserve 1/4 cup of the oil. 

2. Using a food processor, combine all ingredients for the pesto together and pulse until smooth.  Add the olive oil a little at a time until you've reached your desired consistency (I tend to use the whole 1/4 cup.)

Note: You can use the same jar from the tomatoes to store the pesto in the fridge for up to 2 weeks. You can also make it vegan by simply omitting the Parmesan and adding 1-2 tablespoons of nutritional yeast. 

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