Five minutes to this flavor-filled Sun Dried Tomato Pesto. Tossed with cooked pasta, spread on your favorite sandwich or spread over pizza, this pesto is sure to be an instant favorite.
I am a big fan of easy meals.
I am also a big fan of homemade sauces. Not that I have anything against store bought sauce or dressing; after all, I have my fair share of favorite pre-made stuff. But sometimes I like to take things (salt) into my own hands.
A while back I made this homemade sun-dried tomato pesto and haven’t looked back since. It’s super easy to make a great big batch and use it in all your favorite recipes- pizza and sandwiches (chicken sandwich up on the blog later this week) have been just a couple of my favs.
Homemade sauces also make great gifts.
After my friend had her baby a few months ago I dropped off a big jar of this pesto, pasta noodles and a block of parmesan cheese. Little to no prep time, and a fresh, hot meal when she and her family want dinner. Of course, I could have picked up food from a restaurant, but with this, there was no pressure.
Anyway, weather you have a friend about to pop, or not, this pesto is fantastic and delicious any time of year, rain or shine!
Sun-Dried Tomato Pesto
Prep Time: 5 minutes | Cook Time: 0 minutes
Total Time: 5 minutes
Yield: 1 1/2 – 2 cups
Category: Pizza + Pasta + Noodles, Sauce + Dip, Vegetarian
1 (7 ounce) jar sun-dried tomatoes, oil drained
1 cup chopped tomatoes (I used fresh cherry tomatoes)
1/4 cup pine nuts (or cashews)
10-12 fresh basil leaves
2-3 tablespoons olive oil
Salt + Pepper, to taste
1-2 tablespoons water
2-3 tablespoons shredded parmesan cheese (optional, but recommended)
Place all ingredients in the bowl of a large blender or food processor and pulse until smooth.
If pesto is too thick, add an additional 1-2 tablespoons of water to help move things along.
Season to taste and add shredded parmesan cheese, if desired.
Store in an air tight container in the refrigerator until ready to use.