Sun-Dried Tomato Pesto
Whip up this easy Sun-Dried Tomato Pesto using jarred sun-dried tomatoes, roasted red pepper, walnuts, garlic, parmesan cheese and olive oil. Perfect for pasta, sandwiches or as a dip.
Servings: 8
Ingredients
- 1 cup sun-dried tomatoes in olive oil
- ½ cup walnuts
- 1 to 2 cloves garlic
- 1 roasted red pepper from a jar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ⅓ cup parmesan cheese grated
- ½ cup olive oil
Instructions
- Add the sun-dried tomatoes, walnuts, garlic, roasted red pepper, salt, black pepper, and parmesan to a food processor.
- Run the processor on low for about 20 to 30 seconds, until everything is combined.
- Scrape down the sides with a spatula, secure the lid, and turn the processor back on low.
- Slowly drizzle in the olive oil until the pesto comes together in a thick, spreadable consistency.
- Transfer to a jar and store in the refrigerator for up to 10 days.