Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto


Makes about 1-1/2 cups


1 tablespoon vegetable oil
1/2 cup pine nuts
2 cloves garlic
1 jar (8 ounces) sun-dried tomatoes packed in oil, undrained
1 cup fresh Italian parsley
1/2 cup grated Parmesan cheese
1/4 cup coarsely chopped pitted kalamata olives
2 teaspoons dried basil
1/4 teaspoon red pepper flakes


  1. To toast pine nuts, heat oil in small skillet over medium-low heat. Add pine nuts; cook 30 to 45 seconds or until lightly browned, shaking pan constantly. Remove nuts from skillet with slotted spoon; drain on paper towels.
  2. Combine toasted pine nuts and garlic in work bowl of food processor. Process using on/off pulsing action until mixture is finely chopped.
  3. Add tomatoes with oil to work bowl; process until finely chopped. Add parsley, cheese, olives, basil and pepper flakes; process until mixture resembles thick paste, scraping down side of bowl occasionally with small spatula.
  4. Spoon pesto into decorative food storage crock or jar with tight-fitting lid; cover.
  5. Store in airtight container in refrigerator up to 1 month.

Serving Suggestion

For a quick and easy appetizer, serve this flavorful pesto spread on toasted slices of Italian bread.

Check out more recipes for Italian