Sun-Dried Tomato Pesto
- Reviews 1
Ready In: 31 mins
Yields: 1 1/2 cups
Ingredients
- 1 tablespoon olive oil
- 1⁄2 cup pine nuts
- 2 cloves garlic
- 1 (8 ounce) jar sun-dried tomatoes packed in oil, undrained
- 1 cup flat-leaf Italian parsley
- 1⁄2 cup grated parmesan cheese
- 1⁄4 cup pitted kalamata olive, coarsely chopped
- 1⁄4 cup fresh basil
- 1⁄4 teaspoon crushed red pepper flakes
Directions
- Heat oil in small skillet over medium-low heat.
- Add pine nuts and cook 30 to 45 seconds or until lightly browned, shaking pan constantly.
- Remove nuts from skillet with slotted spoon and drain on paper towels.
- Combine pine nuts and garlic in bowl of food processor.
- Process unsing on/off pulsing action until mixture is finely chopped.
- Add undrained tomatoes to bowl and process until finely chopped.
- Add parsley, cheese, olives, basil and pepper and process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula.
- Spoon pesto into jar with tight-fitting lid and store in refrigerator up to 1 month.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off