Description
A vibrant and flavorful tomato pesto recipe featuring sun-dried tomatoes, fresh basil, pine nuts, and Parmesan cheese. This versatile sauce is quick to prepare and perfect for tossing with pasta, spreading on sandwiches, or using as a tasty dip.
Ingredients
Scale
Tomato Pesto Ingredients
- 2 cups sun-dried tomatoes, packed in oil
- 1/4 cup fresh basil leaves
- 1/4 cup pine nuts
- 1/4 cup Parmesan cheese, grated
- 2 cloves garlic
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Gather the sun-dried tomatoes, fresh basil, pine nuts, grated Parmesan cheese, and garlic cloves. Ensure the tomatoes are packed in oil for optimal texture.
- Combine Ingredients: Place the sun-dried tomatoes, basil leaves, pine nuts, Parmesan, and garlic into a food processor bowl.
- Pulse to Blend: Pulse the mixture several times in the food processor until the ingredients are finely chopped and well combined but still retaining some texture.
- Add Olive Oil: With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth, creamy paste consistency.
- Season the Pesto: Taste the pesto and season with salt and freshly ground black pepper according to your preference.
- Serve or Store: Use the tomato pesto immediately by tossing it with hot pasta, spreading it on sandwiches, or serving as a dip alongside crackers. Alternatively, store in an airtight container in the refrigerator for up to one week.
Notes
- If sun-dried tomatoes are not packed in oil, rehydrate them in hot water before blending.
- For a nuttier flavor, lightly toast the pine nuts before adding.
- Adjust garlic quantity to taste for less or more pungency.
- Parmesan cheese can be substituted with a vegetarian hard cheese if needed.
- Pesto can be frozen in ice cube trays for easy portioning and longer storage.
