Sun dried Tomato Basil Pesto


  • 1 1/2-2 packed cup basil leaves
  • 5 sun-dried tomatoes
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 1/2 cup pine nuts or almonds 
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper


  1. In a food processor, combine the basil, pine nuts sun-dried tomato, garlic, salt & pepper. Pulse until all the ingredients are finely chopped. Add in the olive oil, and pulse another 10-15 times until combined.
  2. Will keep in an airtight container in the refrigerator for 2 weeks, depending how fresh your basil is.

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