Description
A quick and flavorful Tomato Pesto recipe combining sun-dried tomatoes, fresh basil, pine nuts, Parmesan cheese, and garlic blended into a smooth, savory paste. Perfect for serving with pasta, as a sandwich spread, or a dip for crackers.
Ingredients
Scale
Tomato Pesto Ingredients
- 2 cups sun-dried tomatoes, packed in oil
- 1/4 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Gather the sun-dried tomatoes, fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves.
- Combine Ingredients: Place the sun-dried tomatoes, basil, pine nuts, Parmesan, and garlic into a food processor bowl.
- Pulse Mixture: Pulse the ingredients until they are finely chopped and well blended.
- Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the mixture becomes a smooth and cohesive paste.
- Season: Taste the pesto and season with salt and freshly ground black pepper to your preference.
- Serve: Use immediately with pasta, spread on sandwiches, or serve as a dip for crackers. Store any leftovers in an airtight container in the refrigerator for up to one week.
Notes
- This pesto can be stored in an airtight container in the refrigerator for up to one week.
- If sun-dried tomatoes are not packed in oil, rehydrate them in warm water before using and add extra olive oil as needed for smooth texture.
- For a nut-free version, substitute pine nuts with sunflower seeds or omit entirely.
- Grated Parmesan can be substituted with Pecorino Romano for a sharper flavor.
- Add a squeeze of lemon juice for a brighter finish if desired.
