Sun Dried Tomato Pesto
A super easy recipe for AUTHENTIC homemade sun dried tomato pesto. Eat on your favorite toasted bread or with some pasta!
Servings: 12 Servings
Calories: 175kcal
Equipment
- Food processor (if not, high powered blender)
- Air tight jar or container
Ingredients
- 1 cup Sun Dried Tomatoes
- ¼ Cup Pine Nuts
- 5 Cloves Garlic medium to large, peeled
- ¼ Cup Grated Parmesan
- 1½ tsp Kosher Salt
- ¼ tsp Cracked Black Pepper
- ¾ Cup Extra Virgin Olive Oil divided ½ and ¼
- 1 Red Bell Pepper
- ½ tsp Crushed Red Pepper
- 10 leaves Basil large leaves
Instructions
- Soak sun dried tomatoes in ¼ cup olive oil.
- On an open flame on your stove top, roast the red pepper until the skin is charred and black. (if you dont have a gas stove top, roast the bell pepper at 450° in an oven for 15 minutes)
- Peel the charred skin off of the roasted bell pepper.
- In a food processor, blend the roasted red pepper, oil soaked tomatoes, and garlic until fully chopped. (it'll be chunky)
- Add the pine nuts, black pepper, and salt and blitz again. (it'll still be chunky)
- Add the grated parmesan, basil, and crushed red pepper and blitz once again. (still sort of chunky)
- Turn on the food processor (or blender) and continuously stream in the remaining ½ cup of olive oil.
- Blend for a solid minute.
- Add salt to taste and enjoy!
- Let cool fully before storing in an air tight glass jar in the fridge.