Description
This Homemade Sundried Tomato Pesto is a vibrant and flavorful Italian-inspired sauce made from sun-dried tomatoes, fresh basil, pine nuts, and Parmesan cheese, blended with olive oil and a touch of lemon juice. Perfect for spreading on bread, stirring into pasta, or enhancing the flavor of meats and vegetables.
Ingredients
Scale
Base Ingredients
- 1 cup Sundried Tomatoes (Preferably packed in oil)
- 2-3 cloves Garlic (Fresh)
- 1/3 cup Pine Nuts
- 1 cup Fresh Basil Leaves
Cheese and Oil
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Extra Virgin Olive Oil
Flavor Enhancers
- 1 unit Lemon Juice (Juice of one lemon)
- Salt to taste
- Pepper to taste (Freshly cracked)
Instructions
- Gather Ingredients: Collect all the sundried tomatoes, garlic, pine nuts, fresh basil leaves, grated Parmesan cheese, extra virgin olive oil, lemon juice, salt, and freshly cracked pepper to prepare for blending.
- Chop Tomatoes and Garlic: Place the sundried tomatoes and garlic into a food processor and pulse until they are finely chopped, creating a textured base for the pesto.
- Add Pine Nuts: Add the pine nuts to the food processor and pulse again until they are finely chopped and incorporated into the mix, contributing creaminess and nuttiness.
- Incorporate Basil: Add fresh basil leaves to the mixture and pulse until finely chopped, infusing the pesto with its signature fragrant aroma and flavor.
- Add Parmesan Cheese: Add the grated Parmesan cheese to the food processor and pulse until it is well integrated into the mixture, enriching the pesto with salty depth.
- Drizzle Olive Oil: With the processor running on low, slowly drizzle in the extra virgin olive oil, blending until the pesto reaches your desired consistency, smooth yet slightly textured.
- Add Lemon Juice and Season: Squeeze in fresh lemon juice and season with salt and freshly cracked pepper to taste, enhancing brightness and balancing the flavors.
- Store Properly: Transfer the completed pesto to a clean jar or container. Refrigerate and use within one week or freeze for extended storage.
Notes
- Using sundried tomatoes packed in oil boosts flavor and ease of blending.
- Toast pine nuts lightly before adding for extra depth if desired.
- Adjust olive oil quantity based on preferred pesto thickness.
- Fresh lemon juice is preferred over bottled for best brightness.
- Use within 1 week refrigerated or freeze to extend shelf life.
- Perfect as a pasta sauce, sandwich spread, or dip.