Sun-Dried Tomato and Basil Pesto
A vibrant red-green hybrid pesto featuring oil-packed sun-dried tomatoes and pine nuts.
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Ingredients
- 1 cup oil-packed sun-dried tomatoes, drained
- 2 cups fresh basil leaves, packed
- 1/3 cup pine nuts, lightly toasted
- 3 pieces garlic cloves, peeled
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon red pepper flakes(optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- 1
Place the pine nuts in a small dry skillet over medium-low heat and toast for 3-5 minutes until golden and fragrant.
- 2
Add the sun-dried tomatoes, toasted pine nuts, and garlic cloves into a food processor.
- 3
Pulse the mixture 5-8 times until the ingredients are coarsely chopped and well combined.
- 4
Add the fresh basil leaves, Parmesan cheese, lemon juice, salt, pepper, and red pepper flakes to the processor.
- 5
While the food processor is running on low, slowly drizzle in the olive oil in a steady stream.
- 6
Continue processing until the pesto reaches your desired consistency, stopping to scrape down the sides as needed.
- 7
Taste the pesto and adjust seasoning with additional salt or lemon juice if necessary.
- 8
Transfer to a glass jar and top with a thin layer of olive oil to prevent oxidation before storing.
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