Sun-dried tomato pesto skips the basil and leans into the sweet and umami notes of oil-packed sun-dried tomatoes.
Ingredients
1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, undrained
1/3 to 1/2 cup extra virgin olive oil
1/2 cup pine nuts, toasted
2 garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
French bread baguette slices, toasted
Instructions
1Prepare the ingredients
2Combine the sun-dried tomatoes, olive oil, toasted pine nuts, garlic cloves, salt and pepper in the bowl of a food processor. Cover and process until the ingredients are finely chopped and well-blended. Editor's Tip: Pulse longer for a smooth, spreadable pesto, or stop once the ingredients are chopped for a chunkier texture.
3Add the cheese
4Stir in the Parmesan. Serve your pesto with toasted baguette slices or store it in an airtight container in the fridge to enjoy later. Editor's Tip: You can also add the Parmesan and pulse until the pesto is combined for a smoother texture.
