Sun Dried Tomato Pesto

• Vegetarian
• Gluten free

• Produce

  • 1 cup Basil, fresh packed leaves
  • 2 cloves Garlic

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1 Olive oil
  • 1 270ml jar Sun dried tomatoes in olive oil

• Dairy

  • 1 cup Parmesan

Found on prettypracticalpantry.com

Ingredients

• 1 270ml jar sun dried tomatoes in olive oil (do not drain)
• 2 cloves garlic, minced
• 1 cup fresh basil leaves, packed
• 1 cup freshly grated parmesan
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Olive Oil

Directions

• You will need a food processor for this recipe.
• Layer the ingredients into your food processor as follows - basil leaves, garlic, sun dried tomatoes, salt, and black pepper.
• Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so dont over process the ingredients.
• Remove the lid and add the parmesan cheese.
• Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if youd like a more wet pesto. Be careful not to add too much.
• Taste for seasoning - add extra salt and pepper if needed.
• Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
• When ready to use, simply heat the pesto in a sauce pan, and toss with freshly cooked pasta.
• Recipe makes 500ml of sauce.