From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/7
Sun Dried Tomato Basil Pesto
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Instructions
1
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Place sun dried tomatoes, basil, garlic, parmesan cheese and salt in a food processor and blend until smooth. If the pesto is too thick, add additional olive oil.
2
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Serve over pasta, or spread over crispy bread.
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Tips & Tricks (5)
- Basil Addition Timing 🌿Add fresh basil at the very end of blending and pulse gently to avoid over-processing, which releases bitter oils and darkens the vibrant green color.
- Sun Dried Tomato Hydration 🍅If using oil-packed sun dried tomatoes, drain and pat dry before blending; if using dry-packed, briefly soak in warm water to soften for smoother pesto texture.
- Garlic Raw vs. Cooked 🧄Blanch garlic cloves for 30 seconds before adding to mellow the sharpness while maintaining flavor, creating a more balanced and refined pesto.
- Parmesan Cheese Quality 🧀Use freshly grated Parmigiano-Reggiano and add it in the final pulse to prevent it from becoming paste-like, maintaining pleasant texture and nutty flavor.
- Olive Oil Temperature Control 🫒Drizzle in room-temperature or slightly chilled extra virgin olive oil gradually while pulsing to emulsify smoothly and preserve the oil's delicate flavor notes.
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Recipe Facts
Diet at a Glance
Vegetarian
Gluten Free
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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