Description
This vibrant Tomato Pesto recipe combines sun-dried tomatoes, fresh basil, pine nuts, Parmesan cheese, and garlic blended into a smooth and flavorful paste with olive oil. Ready in just 10 minutes, it’s a versatile condiment perfect for pasta, sandwiches, or as a savory 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: Place the sun-dried tomatoes, fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic cloves into a food processor.
- Pulse ingredients: Pulse the mixture until it is finely chopped and starts to blend together evenly.
- Add olive oil: With the food processor running, slowly pour in the extra virgin olive oil until the mixture forms a smooth, creamy paste.
- Season the pesto: Taste the pesto and season it with salt and freshly ground black pepper according to your preference.
- Serve: Use the tomato pesto immediately with pasta, spread it on sandwiches, or serve as a flavorful dip for crackers.
Notes
- For a nut-free version, substitute pine nuts with sunflower seeds or omit entirely.
- If sun-dried tomatoes are not packed in oil, soak them in warm water for 10 minutes before using.
- Pesto can be stored in an airtight container in the refrigerator for up to 5 days.
- Add a squeeze of fresh lemon juice to brighten the flavor if desired.
- Toast pine nuts lightly before adding for a richer, nuttier taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sauce/Condiment
- Method: Blending
- Cuisine: Italian
