Sun-Dried Tomato Pesto

5 from 2 votes

Whip up a batch of Sun-Dried Tomato Pesto and take your pastas, burgers, soups, and sandwiches to the next level! Made with just a handful of simple ingredients in under 10 minutes, this delicious sauce will elevate any meal!

Prep Time10

Total Time10

Course: Condiment

Cuisine: Italian

Diet: Gluten Free

Servings: cups

Calories: 68kcal

Author: Amy Nash

Ingredients

1 (8.5-ounce) jar sun-dried tomatoes in oil
2 cups fresh basil leaves, loosely packed
½ cup walnuts or pine nuts
½ cup freshly grated parmesan cheese
2 cloves garlic
½ teaspoon salt
½ teaspoon black pepper
¼ cup olive oil

Instructions

Place the sun-dried tomatoes along with the oil from the jar, basil leaves, walnuts, parmesan, garlic, salt, and pepper into a large food processor or blender.
Blend or process the ingredients until roughly chopped. You may need to stop and push some of the ingredients down to make sure everything is evenly chopped.
Slowly stream the oil into the blender or food processor while it is running on medium-low speed. Continue to blend until the pesto is smooth or the consistency you like.

Notes

Yield: This recipe makes about 2 cups of pesto. The nutritional information was calculated using an online nutrition calculator based on a serving size of about 2 tablespoons per serving. For the most accurate results, you may want to do your own calculations.

Nutrition