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Sun-Dried Tomato Pesto

This bold and tangy pesto brings a punch of flavor to any dish, made in just 5 minutes without any cooking.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Sauce
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Pesto Ingredients
  • 1 cup sun-dried tomatoes, packed in oil, drained
  • 1/3 cup grated parmesan cheese
  • 1/4 cup pine nuts Can substitute with walnuts or almonds.
  • 1/2 cup fresh basil leaves, packed
  • 2 cloves garlic cloves, peeled
  • 1/3 cup olive oil Use sun-dried tomato oil if desired for extra flavor.
  • 1/4 teaspoon crushed red pepper flakes Adjust based on spice preference.
  • 1/4 teaspoon salt Adjust to taste.

Method
 

Preparation
  1. Drain your sun-dried tomatoes if they’re packed in oil. Reserve the oil for extra flavor.
  2. Peel your garlic cloves and roughly chop the basil if the leaves are large.
Blending
  1. Place the sun-dried tomatoes, parmesan cheese, pine nuts, basil, garlic, olive oil, red pepper flakes, and salt into a blender.
  2. Pulse the ingredients in short bursts rather than continuously blending for a chunkier texture.
  3. Scrape down the sides of the blender as needed to ensure even blending.
Finishing
  1. Taste and adjust seasoning as needed with salt or red pepper flakes.
  2. Transfer the pesto to a clean glass jar for storage.

Notes

Store in an airtight glass jar in the refrigerator for up to 10 days. For longer storage, freeze in a freezer bag or container.