Sun-dried Tomato Pesto
Homemade Sun-dried Tomato pesto is super quick and easy to make, with irresistible delicious!
Servings: 1 Jar/ cup
Ingredients
- 8 oz sundried tomatoes
- ½ cup parmesan cheese
- ½ cup fresh basil
- 1 - 2 clove garlic
- 1/3 cup toasted pine nuts
- ¼ tsp chili flakes
- ½ tsp Italian seasoning parsley, oregano, etc
- 2 -3 tbsp Olive oil
- Salt to taste
- ¼ tsp black pepper
Instructions
- Toast the pine nuts for few minutes in a pan until lightly roasted.
- Remove them and let it cool down. Remove the tomatoes from the jar leaving the olive oil. If you are using plain sun-dried tomatoes without them being jarred in oil, then that’s fine. We will use the same olive oil while blending. Not all of it. Just 2 tbsp.
- Add the sun-dried tomatoes, and all the other ingredients in a food processor and blend it well until you get the desired consistency.
- I like it chunky, so I do not add any extra water or oil. If you want to make it a little bit runny, add just few tbsp of water and extra oil.
- Remove the pesto in a jar and add some more olive oil about 1 tbsp on top to cover it. Store it in the refrigerator.
Notes
If you still have oil leftover from the store-bought sun-dried tomatoes, you can use it for other recipes.
You can use plain sun-dried tomatoes also.
You can also use homemade oven-dried tomatoes too
If you use water in the pesto, remember to use it up in few days. Chances are it can go bad sooner. Did you try this recipe? Please tag @pistachiodoughnut and hashtag #pistachiodoughnutrecipes
You can use plain sun-dried tomatoes also.
You can also use homemade oven-dried tomatoes too
If you use water in the pesto, remember to use it up in few days. Chances are it can go bad sooner. Did you try this recipe? Please tag @pistachiodoughnut and hashtag #pistachiodoughnutrecipes