I put together a step by step on How to make Sun-Dried Tomato Pesto today. It can be made in 5 minutes and is way better than any store bought pesto! Add it to pasta, pizza, crostini… the possibilities are endless!
I’m baackkk! Did you miss me?
In case you were wondering why I’ve been slacking on posting new recipes, it’s because I’ve been on Holiday.
I spent 10 fun fulfilled days with my family and friends back in Minnesota over Christmas and New Years. And yes… it was cold. I don’t think there was even a temperature on any day that I was there. Really. -40 degrees… Yep!
If you caught some of my Instagram Stories while I was there, then you probably saw me donning one of those furry caps with the ear flaps… kind of like the ones worn in the movie Fargo. 🙂
Despite the cold, it was great to be back with my peeps. There was plenty of food and wine flowing to keep us all warm, while we wore our fuzzy slippers and were wrapped up in blankets around the fire.
One of our go-to appetizers during the trip was this Sun-Dried Tomato Pesto.
This was super easy to make.
Just add:
- Sun-Dried Tomatoes
- Basil
- EVOO
- Parmesan Cheese
- Almonds
- and Garlic
to a food processor (affiliate) and blend away!
We added this to some Gluten Free Crostini Bread. But you could add it to Pizza, Pasta, Zucchini Noodles… I mean really, you could add this to anything you wanted, it’s soooo good!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it tastefulventure on Instagram!
I LOVE seeing what you guys cook up. 🙂
Cheers!
PrintHow To Make Sun-Dried Tomato Pesto
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 4-6 1x
- Category: Appetizer
- Cuisine: Italian, Gluten Free
Ingredients
- 1 cup (3oz package) Sun-Dried Tomatoes
- 1 cup Fresh Basil Leaves
- 1/4 cup EVOO (extra virgin olive oil)
- 1/4 cup Shredded Parmesan Cheese
- 1/4 cup Slivered Almonds
- 2 Garlic Cloves peeled
Instructions
- Combine all ingredients into a food processor
- Pulse 20-30 seconds, stopping and scraping down the sides in between
- Add more EVOO or water if it looks to thick
- The texture should be smooth and not pasty
- Makes about 1 cup
Hi, I'm Sara! I'm addicted to Food and Travel, and love to write about both and photograph everything!
Leave a Reply