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Easy Homemade Sun-Dried Tomato Pesto

5.00 Mitt(s) 6 Rating(s)6 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 56 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

6

Description

What to do when you buy a giant jar of sun-dried tomatoes at Costco. On a whim.

Ingredients

  • 2 cups Oil Packed Sun-dried Tomatoes
  • 1 cup Shredded Fresh Parmesan Or Romano Cheese
  • ⅓ cups Toasted Pine Nuts
  • ¼ cups Extra Virgin Olive Oil

Preparation

Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined. Drizzle a little oil in if it gets too thick to process.

Makes about 2 1/2 to 3 cups of pesto.

Nat’s Notes:
1. I thought the tomatoes did a great job of providing flavor, but feel free to add garlic and fresh herbs as you see fit.
2. To toast pine nuts, place them in a dry skillet over medium heat and toast them for 4-5 minutes or until they become fragrant and turn golden brown.

(I plan to post 5 different recipes using this pesto.)

11 Comments

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Avatar of anneegirl

anneegirl on 2.3.2011

VERY good. I did add a large clove of garlic which gave it a great kick. Also, when it seemed dry, instead of adding olive oil, I added oil from the jar of tomatoes. Yum!

Avatar of rxjenna

rxjenna on 7.24.2010

Thanks so much for this recipe! I’ve been looking for a recipe like this ever since I fell in love with it on a Panera sandwich :)

Avatar of Natalie | Perry's Plate

Natalie | Perry's Plate on 6.25.2010

I’ve never frozen it, but I’ve frozen basil pesto before. I don’t see why it wouldn’t work!

Avatar of egpoindexter

egpoindexter on 6.22.2010

I just made a big batch and it is sooo yummy…would you freeze this?

Avatar of emilyann

emilyann on 6.21.2010

Um, yum!!

6 Reviews

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gummybear on 3.29.2013

This recipe has become a staple in our house–it’s delicious and can be incorporated into a wide variety of wonderful dishes. Thank you!

Avatar of feetofclay1678

feetofclay1678 on 10.12.2010

very tasty, i originally made this to go along with your sun-dried tomato pesto mac and cheese, but would of been quite happy to just eat this by itself. yum!

Avatar of heidimay18

heidimay18 on 6.30.2010

I loved this and so did my kids and hubby! We made the swiss chard and sun dried tomato pesto skillet mac with it and I can’t wait to try some of the other recipes. I also used toasted walnuts instead of pine nuts because that’s what I had.

Avatar of emilyann

emilyann on 6.21.2010

Fan-tastic! When I looked at the ingredient list, I was a little skeptical that it would pack a punch on the tongue. Boy, was I wrong! This is my new favorite pesto recipe. I used it make the hummus and am planning on using more of it for the Creamy Chicken and Sun-Dried Tomato Pasta later this week. This is perfect for meal planning! Thanks for sharing!

Avatar of rubybell

rubybell on 6.7.2010

This is fantastic. I made the following changes. Because there is so much oil already in the sundried tomatoes. I just added water from the artichoke can. Did not add the olive oil.
I had walnuts on hand so subbed those for the pine nuts.
Instead of blending all at once, I first mixed the tomatoes, fresh garlic, and water. Added the cheese. Mixed a little more then the nuts at the end so they were not too ground up. It does make a lot! Now I need to look up another recipe to use what’s left. Made 2 of Natalie’s so far so now going hunting for another of hers because she’s batting 3 for 3 for me so far !

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