Sun-Dried Tomato Pesto
A vibrant, savory spread made with sun-dried tomatoes, fresh basil, garlic, Parmesan, and pine nuts, blended into a rich paste with olive oil.
Ingredients
- 1 cup sun-dried tomatoes packed in oil drained, 170g
- 1 1/2 cups fresh basil leaves lightly packed, 45g
- 1/3 cup pine nuts toasted, 45g
- 1/3 cup grated Parmesan cheese 35g
- 2-3 cloves garlic peeled
- 1 tablespoon tomato paste 15g
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 to 1/3 cup extra-virgin olive oil 60-80ml
Instructions
- If your pine nuts are not already toasted, place them in a small, dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan often, until golden and fragrant. Let them cool slightly.
- Combine the drained sun-dried tomatoes, toasted pine nuts, fresh basil, Parmesan cheese, garlic cloves, tomato paste, salt, and pepper in the bowl of a food processor.
- Secure the lid and pulse 5-7 times until the ingredients are broken down into a coarse paste.
- Turn the food processor on to run continuously. While it is running, slowly stream in 1/4 cup (60ml) of the extra-virgin olive oil through the feed tube.
- Blend until the pesto is mostly smooth but still has some texture. Scrape down the sides of the bowl as needed.
- If the pesto seems too thick, add more olive oil, one tablespoon at a time, and blend until you reach your preferred consistency.
- Taste and adjust seasoning with more salt or pepper if you like.
- Serve immediately or transfer to an airtight container for storage.
Notes
For a nut-free version, you can substitute the pine nuts with toasted sunflower seeds or simply omit them.
The consistency is adjustable. For a thicker, spreadable pesto, use less oil. For a thinner sauce for pasta, use a bit more.
Using oil-packed sun-dried tomatoes provides the best flavor and texture for this recipe. If you use dry-packed tomatoes, you must rehydrate them first.