Sundried Tomato Pesto

Sun-dried tomato pesto is a zesty take on the regular green basil pesto. A jar of sun-dried tomatoes blitzed in a food processor with regular pesto ingredients, gives a flavorsome and versatile dish which can be added to salads, daubed on breads, mixed into pasta or slathered on pizzas!

Course Appetizer

Cuisine Italian

Prep Time 15

Servings -2 cups

Calories 240kcal

Author Subhasmita

Ingredients

1 8 ounce Jar Sundried Tomato in olive oil
1 cup Italian Basil tightly packed
⅓ cup Almond
2-3 cloves Garlic
¾ cup Olive Oil
⅓ cup Parmesan cheese
½ teaspoon Salt
¼ teaspoon Pepper

Instructions

Toast almonds on a pan and let them cool. Chop them roughly.
Drain oil from the sundried tomatoes. For Olive oil, use 1/4th cup of olive oil from the jar and the rest of plain olive oil to make the 3/4th cup to add to the pesto.
Add all the ingredients to a food processor except oilve oil. Process it until all the ingredients are finely chopped. While the food processor is still running slowly add olive oil to the mixture. Stop the food processor and scrap the sides of the bowl once or twice.
Sundried Tomato pesto is ready to use.

Nutrition