Category, DifficultyBeginner

Sun-dried Tomatoes in a simple and versatile pesto: It can be stored in the refrigerator for up to two weeks, and a spoonful of it enhances everything: from pizza to soup and even use it for added rich taste to your chili or BBQ sauces.

Yields1 Serving
Prep Time15 mins

 200 gm Sun-dried Tomatoes in olive oil
 2 teaspoon Garlic
 1 cup Fresh Basil
 1/2 cup Parmesan Cheese, grated
 Extra virgin olive oil
 Kosher salt
 Fresh Ground Black Pepper

1

Blend the sun-dried tomatoes and their oil, garlic, basil, and Parmesan in a food processor and blend until the tomatoes are finely chopped. Add additional oil if needed to reach desired consistency.

2
3

Taste and add salt and pepper as needed

4
5

Store pesto in the refrigerator, or freezer, in an airtight container

Ingredients

 200 gm Sun-dried Tomatoes in olive oil
 2 teaspoon Garlic
 1 cup Fresh Basil
 1/2 cup Parmesan Cheese, grated
 Extra virgin olive oil
 Kosher salt
 Fresh Ground Black Pepper

Directions

1

Blend the sun-dried tomatoes and their oil, garlic, basil, and Parmesan in a food processor and blend until the tomatoes are finely chopped. Add additional oil if needed to reach desired consistency.

2
3

Taste and add salt and pepper as needed

4
5

Store pesto in the refrigerator, or freezer, in an airtight container

Sun-Dried Tomato Pesto