Sun-dried tomato pesto

Sun-dried tomato pesto

Yield: 4 servings
Community Recipe from


  • 1 jar(s) sun-dried tomatoes packed in olive oil
  • 1 cup(s) packed fresh bgasil leaves
  • 2 clove(s) garlic
  • 1/2 cup(s) parmesan cheese freshely grated
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) black pepper freshly ground


  1. in the bowl of a food processor, blend the sun-dried tomaotoes with their oil with the basil and garlic just until the tomaotoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese and 1/2 teaspoon each of salt and pepper. Season the pesto with more salt and pepper to taste. [ this pesto will last for 1 week if stored in an airtight container.]
May 2012

This recipe is a personal recipe added by RandyHood and has not been tested or endorsed by MyRecipes.

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