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Basil and Sun-dried Tomato Pesto Image

Basil and Sun-dried Tomato Pesto

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Enjoy the vibrant flavors and colors of homemade Basil and Sun-Dried Tomato Pesto! This delightful recipe combines the freshness of basil leaves with the rich, tangy taste of sun-dried tomatoes, creating a versatile and aromatic condiment. In this simple yet flavorful guide, you'll blend these Mediterranean-inspired ingredients with garlic, Parmesan cheese, walnuts, and olive oil for a bold, savory sauce.
This pesto is great served with pasta, over grilled meat, or on bruschetta — and it freezes well when topped with a layer of extra virgin olive oil.
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Servings: 2.5 Cups
Ingredients Equipment Method Video

Ingredients
  

  • 3 C fresh basil firmly packed (approx. 3 ounces) (about 72 g)
  • 8.5- ounce jar sun-dried tomatoes in oil (241 g)
  • 1 C extra virgin olive oil (240 mL)
  • ½ C grated parmesan cheese (about 50 g)
  • ½ C walnuts (about 60 g)
  • 3 cloves garlic peeled
  • 1 T balsamic vinegar (15 mL)
  • Pinch of kosher salt

Equipment

  • Food processor

Method
 

  1. This sauce takes just minutes to make, and it’s packed with flavor and good nutrients!
  2. Add your garlic, sun-dried tomatoes in their oil, and walnuts to the bowl of a food processor. Pulse till ingredients come together. Next, add in all the basil and pulse till combined.
  3. Finally, add in the parmesan and balsamic vinegar with a pinch of kosher salt. Put the cover on the food processor. Remove the small opening on the top and slowly stream in your olive oil while the processor is running. Your sauce is now complete. Enjoy!
  4. This is great served with pasta, over grilled meat or on bruschetta.
  5. Note: This freezes well! Just place in a freezer safe container and top with a layer of extra virgin olive oil.

Video

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