Description
A vibrant and flavorful Tomato Pesto made with sun-dried tomatoes, fresh basil, pine nuts, Parmesan cheese, and garlic, blended into a smooth, savory paste perfect for pasta, sandwiches, or as a dip.
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
- Combine ingredients: Add the sun-dried tomatoes, fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves into a food processor.
- Pulse to chop: Pulse the ingredients until they are finely chopped and well blended together, creating a coarse mixture.
- Add olive oil: With the food processor running, slowly pour in the extra virgin olive oil to emulsify and create a smooth, spreadable pesto paste.
- Season: Taste your pesto and season with salt and freshly ground black pepper according to your preference.
- Serve: Use the tomato pesto immediately as a sauce for pasta, spread it on sandwiches, or serve it as a flavorful dip for crackers.
Notes
- For a nuttier flavor, toast the pine nuts lightly before adding them to the processor.
- If you prefer a thicker pesto, use less olive oil or add more cheese and nuts.
- Store leftover pesto in an airtight container in the refrigerator for up to one week.
- Make sure to use sun-dried tomatoes packed in oil for the best texture and flavor.
- This pesto is naturally vegetarian and can be adapted to vegan by omitting the Parmesan or substituting it with a vegan cheese alternative.
