Servings:
Makes about 1 1/2 cups Servings
Ingredients
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 1 cup (packed) fresh basil leaves
- 2 cup garlic cloves
- 1/2 cup freshly grated parmesan cheese
- 1/2 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
Preparation
Baking Directions:
In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped.
Transfer the pesto to a medium bowl, and stir in the cheese, and 1/2 teaspoon of each salt and pepper.
Season the pesto with more salt and pepper to taste.
Note: I like to use sun-dried tomatoes packed in olive oil because the oil has had time to marinate with the tomatoes, thus adding a heightened flavor to this pesto.
If you can’t find them, then soak dry sun-dried tomatoes in extra-virgin olive oil for 12 hours.