Sun Dried Tomato Pesto
A vibrant, flavor-packed pesto bursting with the rich taste of sun dried tomatoes, perfect for pasta, sandwiches, and salads.
Servings: 4 servings
Ingredients
Ingredients
- ¾ cup Dry pack sun dried tomatoes
- ¾ cup Hot water For soaking the sun dried tomatoes
- ½ cup Fresh basil leaves
- 3 cloves Garlic Peeled
- ¼ cup Toasted pine nuts Toast in a skillet until golden
- ½ cup Shredded parmesan cheese Optional for a vegan version
- ¼ tsp Salt
- ¼ tsp Pepper
- ¼ tsp Granulated sugar
- 4 tbsp Olive oil
- 3 tbsp Cold water To adjust consistency
Instructions
- Step 1: Rehydrate the sun dried tomatoes by soaking them in hot water for 10-15 minutes.
- Step 2: Prepare your ingredients by washing basil, peeling garlic, and toasting pine nuts in a skillet.
- Step 3: Blend the rehydrated tomatoes, basil, garlic, pine nuts, and parmesan in a food processor. Add salt, pepper, and sugar.
- Step 4: Gradually add olive oil while blending. If too thick, add cold water until desired consistency is reached.
- Step 5: Taste and adjust seasoning as needed.
- Step 6: Serve immediately or store in a jar with olive oil on top to preserve freshness.
Equipment
- Food Processor
- Mixing Bowl
- Skillet
Notes
For a vegan version, omit parmesan or substitute with nutritional yeast. Store in an airtight container for 5-7 days in the fridge.