This pesto is perfect in pasta dishes or as an appetizer on toasted crostini, it also makes an excellent pizza base topping.
Ingredients (serves 4)
- 2 cups sun-dried tomatoes packed in oil, drained
- 1/2 cup freshly grated Parmesan cheese
- 3/4 cup cup extra virgin olive oil
- 1/4 cup (packed) fresh basil leaves
- 1/4 cup (packed) fresh parsley leaves
- 1/4 cup cup pine nuts
- 2 garlic cloves, crushed and peeled
- fresh ground pepper to taste
Method
- Process all ingredients and half of the olive oil in a food processor.
- Slowly pour in the remaining oil as the pesto processes.
- Blend until the mixture forms a coarse paste; add more oil if you desire a thinner paste
Notes
I often have an excess of tomatoes and love to make sundried tomatoes and this is just a natural progression!





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mom93821 replied
- 20 Jun 2016 , 5:31 am
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cheezel replied
- 15 Apr 2014 , 9:44 am
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