Sun-dried Tomato Pesto
Ingredients
- 1 cup sun-dried tomatoes
- ⅓ cup pine nuts
- ½ cup parmesan cheese
- 3 cloves garlic
- 1 cup fresh basil leaves
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- ¼ tsp crushed red pepper flakes, optional
- ¾ cup extra virgin olive oil
Instructions
- Place the sun-dried tomatoes, pine nuts, Parmesan cheese, garlic cloves, basil, salt, pepper, and chilli flakes in the bowl of a food processor. While the food processor is running, gradually add the olive oil until all the ingredients are fully blended.
- Store in an airtight container, cover, and refrigerate for 5-7 days.
- Serve as a dip, spread on your sandwich, as the base of your tart, or with your pasta.