Sun-Dried Tomato Pesto

• 1/2 cup sun-dried tomatoes (not oil-packed)
• 1/2 cup fresh basil leaves, packed
• 1/4 cup parsley, packed
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese (omit for vegan option)
• 3 cloves garlic
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Steps

1. 1 Place sun-dried tomatoes in hot water and let them soften for about 10 minutes.
2. 2 Drain the tomatoes and squeeze out excess water.
3. 3 In a food processor, combine softened tomatoes, basil, parsley, pine nuts, and garlic.
4. 4 Pulse until finely chopped.
5. 5 With the processor running, slowly drizzle in olive oil until the mixture is smooth.
6. 6 Add lemon juice and Parmesan cheese (if using), then pulse to combine.
7. 7 Season with salt and pepper to taste.
8. 8 Transfer to a bowl and use immediately or store as directed.

Nutrition

Tips

• For a smoother pesto, soak the sun-dried tomatoes longer.
• Substitute walnuts for pine nuts if preferred.
• Add a splash more olive oil if you prefer a runnier consistency.

Storage

Store in an airtight container in the refrigerator for up to a week. To reheat, gently warm in a saucepan over low heat.

Serving Suggestions

• Toss with cooked pasta for a quick pasta dish.
• Spread on crusty bread for a flavorful bruschetta.
• Use as a dip for fresh veggies or pita chips.

FAQ