This flavorful sun dried tomato pesto can be used as a dip or spread! It's made with only six ingredients and is an easy recipe to make.
Recipe instructions Sun Dried Tomato Pesto
Toast the nuts in a small, dry skillet over medium-high heat, stirring constantly, for approximately 2 to 3 minutes. Put the nuts into a bowl and let them cool for a short time.
In a food processor, chop the garlic for a few seconds. Add drained sundried tomatoes, pine nuts, Parmesan cheese, parsley, olive oil, and kosher salt. Process for around 30 seconds until it becomes a paste.
Once combined, taste. Mix in extra olive oil if needed to obtain a looser texture.
Stores for 2 weeks in the refrigerator (or freeze for up to 3 months, but the texture is best when refrigerated).