Imagine a vibrant, intensely flavored sauce that can instantly elevate any dish from ordinary to extraordinary. This Easy Sun-Dried Tomato Pesto is not just a recipe—it's a culinary adventure that brings the sun-kissed flavors of Italy right to your kitchen in just 10 minutes! Whether you're a busy home cook or a passionate food lover, this versatile pesto will become your secret weapon for creating restaurant-quality meals that will have everyone asking, "What's your recipe?"
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Italian
Serves: 1 cup
Ingredients
- 1 cup sun-dried tomatoes, packed in oil
- 1/2 cup fresh basil leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Drain the sun-dried tomatoes from their oil, reserving about 2 tablespoons of the oil for additional flavor if desired.
- Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Remove from heat and let cool for a few minutes.
- Gently wash and pat dry the fresh basil leaves to remove any dirt or moisture.
- Place the drained sun-dried tomatoes, toasted pine nuts, fresh basil leaves, and grated Parmesan cheese into a food processor or high-powered blender.
- Pulse the ingredients a few times to break them down into smaller pieces.
- With the processor running, slowly drizzle in the olive oil (and reserved tomato oil if using) until the mixture becomes smooth and well combined.
- Stop the processor and scrape down the sides with a spatula to ensure all ingredients are evenly incorporated.
- Taste the pesto and season with salt and freshly ground black pepper to your preference.
- If the pesto seems too thick, add a little more olive oil and pulse again to reach desired consistency.
- Transfer the pesto to an airtight container and refrigerate. The pesto will keep for up to 5-7 days when stored properly.
Tips
- Quality Matters: Use high-quality sun-dried tomatoes packed in oil for the most robust flavor.
- Toasting Technique: Always toast pine nuts carefully—they can burn quickly, so watch them like a hawk and stir constantly.
- Consistency is Key: Add olive oil gradually to control the thickness of your pesto.
- Fresh Basil Hack: Pat basil leaves completely dry to prevent watery pesto.
- Storage Secret: Store in an airtight container with a thin layer of olive oil on top to prevent oxidation.
- Versatility Tip: Use this pesto as a spread, pasta sauce, sandwich spread, or dip for maximum culinary creativity!
Nutrition Facts
Calories: 249kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
