Sun Dried Tomato Pesto

Course: Appetizer, Brunch, Main Course, Salad, Side Dish

Cuisine: American

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 76kcal

Author: Lord Byron's Kitchen

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?

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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.

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