The Best Sun-Dried Tomato Pesto


This scrumptious recipe is from my Everyday Italian cookbook by Giada De Laurentiis. We have loved this sun-dried tomato pesto for many years. The best feature about this recipe is there is no cooking involved, just a food processor. Easy breezy, and perfect for summer. It's fantastic hot or cold. I usually make up a batch and then add more oil and seasoning as needed.


Sun-Dried Tomato Pesto

Recipe from Everyday Italian by Giada De Laurentiis
Makes about 1 1/2 cups

1 (8.5 ounce) jar sun-dried tomatoes packed in olive oil 
1 cup (packed) fresh basil leaves
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste

In a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese and 1/2 teaspoon each of salt and pepper.  Season the pesto with more salt, pepper and oil to taste.  This pesto will last for 1 week if stored in an airtight container. 

Bon appetit!


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