Ingredients
1 jar (8.5 oz) sun dried tomatoes packed in oil
1 cup basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts
3 cloves garlic
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup olive oil
Instructions
1-First, add the sun dried tomatoes, basil leaves, grated Parmesan cheese, pine nuts, garlic cloves, kosher salt, and black pepper to the food processor.
2-Turn on the processor and slowly stream in the olive oil while it runs, helping the mixture emulsify into a creamy consistency.
3-Once blended, taste and adjust if needed, but remember to use the oil from the sun dried tomatoes jar unless there’s too much.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌰 Use pine nuts toasted lightly for deeper flavor.
🥄 Use oil from the sun dried tomatoes jar to enhance pesto taste unless too much oil is present.
❄️ Freeze leftover pesto in small containers for up to three months for convenient use.
- Prep Time: 5 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120 kcal
- Sugar: 1 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg