Ingredients:

  • 4 oz / 115g Sun-dried tomatoes (oil-packed), drained (reserve the oil!)
  • 2 cloves Garlic, roughly chopped
  • 1/4 cup / 25g Pine nuts, lightly toasted
  • 1/2 cup / 50g Fresh basil leaves, packed
  • 1/4 cup / 30g Grated Parmesan cheese
  • 2-4 tbsp Reserved sun-dried tomato oil (or extra virgin olive oil, if needed)
  • 1 tbsp / 15ml Lemon juice, freshly squeezed
  • To taste Salt and freshly ground black pepper

Instructions:

  1. Lightly toast pine nuts in a dry skillet over medium heat until golden brown and fragrant. Let cool slightly.
  2. In a food processor, combine the drained sun-dried tomatoes, garlic, toasted pine nuts (if using), basil leaves, and Parmesan cheese.
  3. Pulse the mixture until a coarse sundried tomato pesto paste forms.
  4. With the food processor running, slowly drizzle in the reserved sun-dried tomato oil (or olive oil) until the pesto reaches your desired consistency. Add the lemon juice.
  5. Season with salt and freshly ground black pepper to taste. Remember that Parmesan is already salty, so go easy!
  6. Transfer the sundried tomato pesto to an airtight container and store in the refrigerator.