Coconut Free Sun-Dried Tomato Pesto
Total time15 min
Prep time10 min
Cook time5 min
4.9(9)
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Learn more →Ingredients
6 servings
- ⅓ cup pine nuts
- 1 cup oil-packed sun-dried tomatoes, drained (oil reserved)
- 1 cup fresh basil leaves, loosely packed
- 2 cloves garlic, peeled
- ½ cup finely grated parmesan cheese
- ¼ tsp red pepper flakes
- ¼ tsp salt, plus more to taste
- ¼ cup extra-virgin olive oil, plus more as needed
Instructions
- 1
Toast the pine nuts in a small dry skillet over medium-low heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a plate and let cool for 2 minutes.
- 2
Combine the toasted pine nuts, sun-dried tomatoes, basil, garlic, Parmesan, red pepper flakes, and salt in a food processor. Pulse 8–10 times until the mixture is coarsely chopped and roughly uniform.
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