Sun-Dried Tomato Pesto
About 1 ⅓ cups Spread this on bruschetta or pizza, toss it with pasta, or serve it with grilled poultry or seafood.
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- ⅓ cup chopped, drained oil-packed sun-dried tomatoes
- Water to cover
- 1 cup loosely packed fresh basil leaves
- ⅓ cup grated Parmesan
- 1 large garlic clove, chopped
- ¼ cup extra-virgin olive oil
- Salt and black pepper
Let's Cook
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Step 1.
Combine in a small saucepan: ⅓ cup chopped, drained oil-packed sun-dried tomatoes; Water to cover
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Step 2.
Bring to a boil, then remove from the heat and let stand for 20 minutes.
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Step 3.
Meanwhile, combine in a food processor: 1 cup loosely packed fresh basil leaves; ⅓ cup grated Parmesan; 1 large garlic clove, chopped
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Step 4.
Pulse until finely ground. With the machine running, pour into the food processor in a slow, steady stream: ¼ cup extra-virgin olive oil
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Step 5.
Drain the tomato mixture, reserving the liquid. Add the tomato mixture to the processor and finely chop. Blend in ⅓ cup of the reserved soaking liquid. Season to taste with: Salt and black pepper