Sun-dried Tomato Pesto
This homemade staple utilized simple ingredients and is packed with flavor. Use this pesto on pizza, pasta, breads, and on soups and salads.
Equipment
- Food processor
Ingredients
- 1 cup sun-dried tomatoes see notes below
- 1/3 cup walnuts roasted
- 3 cloves garlic
- ½ Tbsp fresh rosemary leaves
- ¼ tsp kosher salt or to taste
- ¼ tsp black pepper
- Pinch of red pepper flakes
- 3/4 to 1 cup extra virgin olive oil
- Juice from half a lemon
Instructions
- In a food processor combine all ingredients until finely chopped
- Scrap down the sides of the food processor a couple times while chopping to ensure all ingredients are incorporated
Notes
If using oil-packed sun-dried tomatoes you will probably need 3/4 cup olive oil to reach a thick, yet spreadable consistency.
Cover pesto and store in the refrigerator for 5 - 7 days.
You can also freeze individual servings in an ice cube tray.
Tried this recipe?Let us know how it was!