Sun Dried Tomato Pesto Recipe
Sun Dried Tomato Pesto Recipe - Homemade Sun Dried Tomato Pesto, otherwise known as Pesto Rosso, is so much better than store-bought. A combination of good olive oil, fresh basil and real parmesan cheese will make the best results. Use it on pasta, fish, chicken, and as a sandwich spread too! Who could resist this delicious, vibrant sauce?
Ingredients
- 1 1/4 cups jarred sun dried tomatoes packed in olive oil do not drain
- 2 cloves garlic minced
- 1 cup fresh basil leaves packed
- 1 cup parmesan cheese grated
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup olive oil
Instructions
- Layer the ingredients into your food processor as follows – basil leaves, garlic, sun dried tomatoes with the oil from the jar, salt, and black pepper.
- Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don’t over process the ingredients.
- Remove the lid and add the parmesan cheese.
- Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if you’d like a more wet pesto. I always add 1/4 cup more, but you can add a tablespoon at a time until you get to your desired consistency.
- Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
- When ready to use, simply heat the pesto in a sauce pan, and toss with freshly cooked pasta.
Notes
This recipe makes 2 cups, or 500mL of Sun Dried Tomato Pesto. A serving size is 2 tablespoons.