Ingredients
Ingredients
- 1 jar (8.5 oz) Sun-dried Tomatoes in oil
- 2 cups fresh Basil leaves
- 1/2 cup Walnuts (or Pine Nuts)
- 1/2 cup grated Parmesan Cheese
- 2 cloves Garlic
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 cup Olive Oil
Instructions
- Prepare ingredients: Gather all ingredients including sun-dried tomatoes with their oil, fresh basil, walnuts or pine nuts, grated parmesan cheese, garlic cloves, salt, and black pepper.
- Combine initial ingredients: Place the sun-dried tomatoes, the oil from the tomatoes, fresh basil, walnuts, parmesan, garlic, salt, and pepper into a food processor or blender.
- Pulse mixture: Blend until the mixture reaches a rough chop texture, ensuring ingredients are coarsely combined but not fully smooth yet.
- Add oil gradually: With the blender running, slowly stream the olive oil into the mixture to emulsify the pesto and help it reach the desired consistency.
- Final blend: Continue blending to achieve a smooth or slightly chunky texture, depending on your preference.
Notes
- Use walnuts or pine nuts depending on your preference or availability; pine nuts yield a more traditional pesto flavor.
- Adjust olive oil quantity slightly to reach your preferred pesto consistency.
- The pesto can be stored in an airtight container in the refrigerator for up to one week.
- Great as a spread on sandwiches, a pasta sauce, or a dip for vegetables.
- For a vegan version, omit parmesan or replace with a vegan cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Italian
