Sun-Dried Tomato & Basil Pesto
Rich sun-dried tomato and basil pesto made with Parmigiano-Reggiano, fresh basil, and olive oil. A bold, easy pesto perfect for pasta.
Equipment
- Food Processor
Ingredients
- 3 cups packed fresh basil leaves
- ½ cup sun-dried tomatoes dry, not oil-packed
- ½ cup chunks Parmigiano-Reggiano
- ¼ cup pine nuts
- 1-2 cloves garlic
- ½ cup good extra-virgin olive oil
- Salt to taste
- Fresh cracked black pepper
Instructions
- Add basil, sun-dried tomatoes, pine nuts, garlic, and cheese to a food processor.
- Pulse until everything is finely chopped but not puréed.
- With the processor running, slowly drizzle in olive oil until the pesto is smooth but still textured.
- Taste and adjust with salt and pepper as needed.
- Mix with slightly cooled pasta and serve at room temperature. Finish with extra Parm if you’re feeling correct about life.