Sun-dried Tomato Pesto
This sun-dried tomato pesto has to be one of my favorite sauces. Tossed with pasta or smeared on garlic bread, it is a bite of heaven. I also like to swipe it on stuffed portobello mushrooms or dip rosemary crackers into this savory, flavorful spread.
Ingredients:
- 1 cup sun-dried tomatoes, drained (the jarred kind stored in olive oil)
- 1 cup fresh basil
- 1 cup parmesan cheese, fresh grated
- 2 garlic cloves
- ¼ teaspoon kosher salt
- ¼ teaspoon fresh ground black pepper
- ½ cup olive oil
- Place the basil, garlic, sun-dried tomatoes and ¼ cup of the olive oil in a food processor. Pulse until you near the consistency you would like your pesto to be. (I always allow a few thick chunks to remain for hearty bites of flavor)
- Add the parmesan, salt and pepper to the food processor and pulse until combined. Add the remaining olive oil and pulse.
- Place in glass jar. You can store this pesto rossa in the fridge for 7 to 9 days.
I've only ever made pesto with basil. I've never thought to make it with sun dried tomatoes. That sounds amazing. I'm going to try your recipe for sure.
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I gotta try this one, a pasta sauce I'm IN! Pasta is my thing lol
I love pesto and garlic. Nice to know that you can store it for a week.
Delicious!
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It's funny how I don't care for fresh tomatoes, but when it comes to sun-dried tomato pesto, I can put it on any food and love it.