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Sun-dried tomato pesto

When I have some homemade or shop-bought jarred sun-dried  tomatoes, I normally make some red pesto which I can then use for pasta dishes, nibbles, fritters and frittatas. It keeps well in the fridge for about a week, even longer if stored in a sterilized jar. It takes just 5 minutes to make this sun-dried tomato pesto!
Print Recipe
Prep Time 5 minutes
Resting Time 4 hours
Total Time 5 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup sun-dried tomatoes from a jar
  • 3 cloves of garlic
  • 1 cup basil leaves
  • ⅓ cup pine nuts
  • 1 pinch of chilli flakes optional
  • ⅓ cup grated parmesan
  • ⅓ cup olive oil can be the from the jar
  • little red wine vinegar optional

Method
 

  1. Blend all the ingredients except the olive oil in a food processor , scraping down the sides, until you get a coarse paste.
  2. Turn down the speed of the food processor and drizzle in the olive oil slowly while processing. Add a drop of vinegar, if it's too dry.
  3. Spoon the pesto into a bowl, taste and season with salt and pepper to your liking.