Sun Dried Tomato Pesto
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.
Ingredients
- 1 8.5 ounce jar sun dried tomatoes packed in oil, drained
- ½ cup pine nuts
- 2 medium garlic cloves, peeled
- ½ cup grated Parmesan cheese
- 1 handful fresh parsley
- ¼ cup olive oil, plus additional as needed
- ¼ teaspoon kosher salt
Directions
Recipe instructions Sun Dried Tomato Pesto
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Step 1
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.
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Step 2
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.
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Step 3
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).
