Sun Dried Tomato Pesto Recipe is a wonderful blend of fresh parsley, sun-dried tomatoes, garlic, sun-dried tomato oil, a splash of EVOO & parm and of course kosher salt to taste. Such an easy and healthy recipe that's great on pasta or pizza. It's ready in less than 10 minutes.
1/4cupjulienne sun-dried tomatoes (in olive oil) DO NOT DRAINyour favorite store brand
2garlic cloves2 small cloves or 1 medium & 1 small
1/4cupreserved oil (from the jar)
2tbspextra virgin olive oilI used light tasting EVOO
1/4cupfinely grated parmesan cheese
1/2tspsaltmore or less to taste
Wash and DRY flat leaf parsley. (I use a salad spinner to dry the parsley). When parsley is dry, place on cutting board with parsley stems going in same direction and cut off most of the stem. (This step isn't really necessary since you will be blending everything but is something I like to do).
In your blender or food processor, add parsley, whole garlic cloves (with skin removed from garlic), sun-dried tomatoes, & salt. You would also add in the nuts at this step. If your blender or food processor doesn't have the opening to drizzle in oil, also add the oils AND blend all ingredients until you reach your desired consistency. This step shouldn't take long at all. Add in parm and give a quick whirl. ** If you have the option to drizzle in the oils see next step **
Place the top on your blender or food processor and begin to blend while drizzling in the oils at the same time. Blend all ingredients until you reach your desired consistency. This step shouldn't take long at all. Add in parm and give a quick whirl.
Taste test to ensure you have enough salt. Add more if needed.
This will make about 1 to 1.5 cups. I only make enough to use on that day for a given recipe.
**Please note: Nutritional values serve as a guide only as values may vary.Do not drain oil from jarred sun-dried tomatoes