Sun Dried Tomato Pesto
Servings: 6
Equipment
- Food Processor
Ingredients
- ½ cup almonds, toasted
- 1 8.5 oz jar sun dried tomatoes + jar oil
- 1 sprig rosemary, stems removed
- 2 packed cups fresh basil leaves
- 3 cloves garlic
- ½ cup fresh grated parmesan cheese
- ¼ teaspoon crushed red pepper flakes
- salt and pepper, to taste
- ½ cup extra virgin olive oil
Instructions
- 1. Toast the almonds for 3-4 minutes over medium heat in a frying pan, then transfer to a plate to cool. 2. Add the full jar of sun-dried tomatoes with oil, rosemary leaves, fresh basil leaves, garlic cloves, parmesan cheese, crushed red pepper flakes, cooled toasted almonds and salt and pepper to the bowl of your food processor. Pulse until finely ground, then stream in olive oil. 3. Transfer to a bowl to serve, or store in the refrigerator for up to 5 days.