Total Time
5mins
Prep 5 mins
Cook 0 mins

This will keep covered in the refrigerator for up to 4 days, this makes a wonderful spread over pizza crust, as a condiment or even as a thick marinade for grilled chicken. Plan ahead this pesto needs to be refrigerated for 24 hours before using.

Ingredients Nutrition

Directions

  1. In a heat-proof bowl pour the 1-1/2 cups boiling stock over the sun-dried tomatoes; let soak for 15 minutes.
  2. In a food processor or blender combine basil, parsley, Parmesan cheese, pine nuts or walnuts, garlic cloves and sugar or honey; carefully process until finely chopped.
  3. Add in the olive oil and the tomatoes with the soaking liquid; process until fairly smooth.
  4. Season with salt and pepper.
  5. Store covered in refrigerator for 24 hours before using or up to 4 days.

Reviews

(1)
Most Helpful

This was great and easy. I used it in "recipe #382074", but it was equally good over toasted bread. I plan to freeze this for future use, so I will comment on that at a later time. Great way to used up my herbs before the frost gets them. Thanks for posting.

MsSally November 09, 2009

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