Total Time
15mins
Prep 15 mins
Cook 0 mins

For use in grilled Italian sandwiches, bruschetta, or salad dressings.

Directions

  1. Coarsely chop the sun-dried tomatoes; combine them with the olive oil in a bowl; let soak for 15 minutes.
  2. Transfer mixture to a food processor; pulse tomatoes until they form a smooth moist paste.
  3. Transfer pesto to a resealable, airtight container.
  4. The pesto can be stored, covered, in the refrigerator for up to 1 week.
  5. The oil, which will preserve the pesto’s color and flavor, should form a 1/4 to ½ inch thick layer on top of the pesto; add additional oil if necessary.
  6. Stir before using.

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