I love sundried tomatoes. So much so that I bought 34.6 oz (2 pounds) of it from Costco back in October.
I didn’t know what to do with so much of it. I was only halfway through the jar. So I stuffed them in a food processor and sundried tomato pesto came to be.
First, thank you everyone for the wonderful birthday wishes. I had a wonderful day and y’all made it so special. I was really smiling from ear to ear all day from seeing the comments and Twitter love. Y’all are seriously the best.
Sundried tomato pesto is so easy to make. Just like regular basil pesto, sundried tomato pesto is relatively the same process. The taste is out of this world. I could’ve eaten that whole jar. I think I like sundried tomato pesto better than basil pesto. It just has more flavor and I love the way the sundried tomatoes bring out other flavors of a pasta dish.
If you buy sundried tomatoes in bulk, consider making yourself a tiny jar of this. It goes a long way and it’s so delicious. There are endless possibilities with sundried tomato pesto, one of which I will be sharing tomorrow so be sure to return :)
Sundried tomato pesto
Yield: 3 oz. jar
12-14 sundried tomatoes in olive oil or about 1/4 cup
2-3 garlic cloves
Handful of pine nuts, toasted
Salt, to taste
- In a small skillet, toast the pine nuts on low heat until they get some color. Watch them carefully so they don’t burn. Let cool a bit before adding them to the food processor.
- In a food processor, add in your sundried tomatoes, garlic cloves, pine nuts, and salt.
- Put the lid of the food processor on and pulse the food processor while drizzling the oil until the mixture comes together.
- Taste it and see if it needs anything more. If not, give it one last nice long pulse and store it in an airtight container in the fridge.
Julie’s notes: This recipe is easily double, tripled, etc. You can easily make more than I did at a time. I have one of those tiny Cuisinart food processors that don’t hold a lot so that’s why I only made 3 oz.