A homemade Sun-Dried Tomato Pesto that is so much better than store-bought. Tomatoes, good olive oil, fresh basil and parmesan cheese – a marriage made in food heaven!
- 1 1/4 cups sun-dried tomatoes packed in olive oil, do not drain
- 2 cloves garlic, minced
- 1 cup fresh basil leaves, packed
- 1 cup parmesan cheese, grated
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup De Rustica Estate Intense olive oil
Layer the ingredients into your food processor as follows – basil leaves, garlic, sun-dried tomatoes with the oil from the packet, salt, and black pepper.
Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don’t over process the ingredients.
Remove the lid and add the parmesan cheese.
Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if you’d like a more wet pesto. We always add 1/4 cup more, but you can add a tablespoon at a time until you get to your desired consistency.
Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
Recipe from (http://www.prettypracticalpantry.com)