I love pesto! It is really easy to make and so nice to have on hand. It is great as a spread for bread or crackers for a quick appetizer, or tossed with pasta for a quick, simple and delicious dish.
A food processor is typically needed when making pesto. However, I don’t have a food processor and instead used the chopper blade on my blender. It worked just fine.
Buon Appetito!
Sun-dried Tomato Pesto
This is perfect tossed with hot cooked noodles or as a spread/dip on toasted Italian bread.
Adapted from At Home with Magnolia by Sara at www.imafoodblog.com
- Yield : one cup (8 servings)
Nutrition facts (per portion) :
0: 280 ;
1: 30.1;
Ingredients
- basil leaves - 1/2 cup packed
- toasted whole almonds - 1/2 cup
- garlic cloves - 4
- lemon zest - 1 tsp
- coarse salt - 1/4 tsp
- sun-dried tomatoes in olive oil - 1 cup generously packed
- grated parmigiano-reggiano cheese - 1/4 cup
- olive oil - 1 cup
Instructions
- Drain sun-dried tomatoes, lightly rinse them, and then pat dry with a paper towel.
- Toast almonds on a baking sheet in a preheated 350 degree oven for 7-10 minutes.
- In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.
- Add the sun-dried tomatoes and parmigiano cheese and process until the tomatoes are coarsely chopped.
