Description
A flavorful and versatile tomato pesto recipe that can be used as a pasta sauce, sandwich spread, or pizza topping. This homemade pesto is easy to make and bursting with the rich flavors of sun-dried tomatoes, basil, and Parmesan cheese.
Ingredients
Scale
Sun-dried Tomato Pesto:
- 1/2 cup sun-dried tomatoes (packed in oil, drained)
- 1/4 cup oil from sun-dried tomatoes or olive oil
- 1/3 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts, toasted
- 2 cloves garlic
- 1 cup fresh basil leaves
- Salt and black pepper to taste
- Juice of 1/2 lemon (optional, for brightness)
Instructions
- In a food processor, combine the sun-dried tomatoes, Parmesan, nuts, garlic, and basil. Pulse until finely chopped.
- With the motor running, slowly drizzle in the oil until the mixture becomes smooth and spreadable, scraping down the sides as needed. Season with salt, pepper, and lemon juice if using. Blend again briefly to combine.
Notes
- Store in an airtight container in the fridge for up to 1 week or freeze for longer storage.
- Use as a pasta sauce, sandwich spread, or pizza topping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 130
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg
