Sun-Dried Tomato Pesto

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: cups

To a blender or food processor, add 1 cup sun-dried tomatoes in oil, ½ cup walnuts, ½ cup grated parmesan, 2 tablespoon extra virgin olive oil, ½ cup water, 1 clove garlic, ½ teaspoon salt, and ¼ teaspoon black pepper.
Blend for a couple of minutes or until you reach a pesto consistency. Scrape down the sides every few seconds.
Now add 15 fresh basil leaves and blend a few more seconds.
Depending on how dry your sun-dried tomatoes are, you might need to add more water until you reach your desired consistency.
Tip: We recommend making a thick pesto that you can use for spreading. You can always make a pesto thinner by adding more water later to use it as a pasta sauce.

Nutritional information is an estimate for 1 cup of sun-dried tomato pesto out of 1.5 cups.

STORAGE

Make ahead: sun-dried tomato pesto is an excellent recipe for meal prep as it keeps well in the fridge for about a week.

Refrigerator: keep the pesto in an airtight jar, covered with olive oil, for up to one week.

Freezer: transfer the pesto into a freezing-friendly container and freeze for up to 3 months. Thaw in the refrigerator.

Alternatively, you can freeze it in an ice cube tray and thaw it, tossing it in the hot pasta.

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