Sun-Dried Tomato and Basil Pesto
Yield: 1 cup of pesto (or a little more, depending on how many basil leaves are used)
Cook Time: None.
Tips: Be sure to add the olive oil to the pesto mixture after all other ingredients have been processed in food processor.
Suggestion: Delicious with a large variety of foods, such as pesto pizza, chicken with pasta, appetizers and party foods and so much more! See recipe description for ideas.
Ingredients
- 1/2 cup pine nuts (or 1 2-oz. bag)
- 2 oz. fresh basil leaves (1-2 bunches)
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/4 cup olive oil (or more as needed for desired consistency)
- 2 tablespoons chopped sun-dried tomatoes (dry or oil-packed)
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup grated Parmesan cheese
Directions
Combine all ingredients except olive oil in a food processor and process to a coarse paste. Through the top opening of the food processor, add the olive oil while continuing to process. Add more olive oil (1 tablespoon at a time) if a thinner consistency is desired.