Sun-dried Tomato Pesto

I love pesto! It is really easy to make and so nice to have on hand. It is great as a spread for bread or crackers for a quick appetizer, or tossed with pasta for a quick, simple, and delicious dish.

Pesto is typically made using fresh basil, pine nuts, parmesan cheese, and olive oil. However, there are many variations. I tried this recipe for Sundried Tomato Pesto a few weeks ago and loved it!

It is helpful if you have a food processer when making pesto.  I don't have a food processor, so used the chopper blade on my blender.  It worked just fine.

Sun-dried Tomato Pesto

Adapted from At Home with Magnolia by Sara at Imafoodblog.com

Yield: About 1 Cup

• 1/2 cup packed basil leaves
• 1/2 cup toasted whole almonds
• 4 garlic cloves
• 1 tsp lemon zest
• 1/4 tsp coarse salt
• 1 generous cup packed cup sun-dried tomatoes in oil

• 1/4 cup grated parmigiano reggiano

• 1 cup olive oil

1. Drain your sun dried tomatoes, lightly rinse them, and then pat them dry with a paper towel.
2. Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.
3. In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.
4. Add the sun dried tomatoes and parmigianno cheese and process until the tomatoes are coarsely chopped.
5. Now stream in the olive oil slowly and process until the pesto comes together.

6. Serve immediately or store in an air tight container in the fridge for up to 6 weeks.

Buon Appetito!