Sun-Dried Tomato Pesto

Want a quick and easy pesto to use with pasta, to spread onto sandwiches, or as a tasty topping for grilled chicken? This sun-dried tomato pesto recipe is quick, easy and delicious.

This simple pesto sauce uses jarred sun-dried tomatoes packed in oil with toasted pine nuts, Parmigiano Reggiano and a few everyday seasonings.

This tomato pesto sauce lasts for days in the fridge and freezes well for up to 3 months.

SUN-DRIED TOMATO PESTO RECIPE:

INGREDIENTS:
8 ounces oil-packed sun-dried tomatoes
½ cup pine nuts
¾ cup grated parmesan cheese
3 large cloves garlic roughly chopped
1 lemon zested and juiced
½ teaspoon kosher salt
¼-½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper freshly ground
½ cup extra-virgin olive oil

DIRECTIONS:
1. Set a dry skillet over medium heat on the stovetop. Add ½ cup pine nuts and cook, stirring regularly, until the nuts are toasted and fragrant. Transfer the pine nuts to a separate dish to cool (if you don't transfer them to another vessel, they'll continue to cook and possibly burn). Set aside
2. Place 8 ounces oil-packed sun-dried tomatoes in a fine mesh sieve set over a bowl. Drain the excess oil from the tomatoes and reserve.
3. Add the tomatoes, ¾ cup grated parmesan cheese, 3 large cloves garlic, 1 lemon, zested and juiced and ¼ cup of the reserved oil from the jar to the food processor. Pulse several times until chunky-smooth.
4. Add ½ teaspoon kosher salt, ¼-½ teaspoon crushed red pepper flakes, ¼ teaspoon black pepper and pulse to combine.
5. Use the drip spout on top of the food processor and carefully add ½ cup extra-virgin olive oil, running the food processor until it's completely combined.
6. Taste the pesto for seasonings and adjust as necessary to suit your tastes.