Updated: Nov 15, 2021
Whether using this as a condiment or as an ingredient for another recipe, it will be a beautiful, acidic addition your dish.
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.