Description
This sun-dried tomato pesto is a flavorful and versatile sauce perfect for adding rich, tangy notes to hot pasta or serving as a savory dip. Made with sun-dried tomatoes, fresh basil, garlic, and olive oil, it combines bold Mediterranean flavors in a quick and easy recipe.
Ingredients
Scale
Sun-Dried Tomato Pesto
- 4 tablespoons olive oil
- 3 garlic cloves, peeled
- 18 ounces (512 grams) sun-dried tomatoes in oil
- 1 ½ cups (a large handful) fresh basil leaves
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Infuse Olive Oil with Garlic: Pour the olive oil into a small saucepan and heat it over medium-low heat. When the oil begins to ripple gently, add the peeled garlic cloves. Fry the garlic slowly, turning them frequently so they brown evenly, which will release a rich garlic flavor into the oil. Once browned, remove the garlic cloves and set them aside while keeping the garlic-flavored oil in the pan.
- Prepare the Pesto Mixture: Transfer the sun-dried tomatoes (including the oil they’re packed in), fresh basil leaves, salt, and ground black pepper into a food processor. Add the garlic-flavored oil from the saucepan as well.
- Pulse to Desired Consistency: Pulse the ingredients until the mixture is well combined but still fairly chunky for texture. If you prefer a smoother and saucier pesto, gradually add more of the garlic-infused olive oil while pulsing until your desired consistency is achieved.
Notes
- This pesto can be used as a sauce over hot pasta or as a delicious dip for bread and vegetables.
- For a nuttier flavor, consider adding toasted pine nuts or walnuts before pulsing.
- Store leftover pesto in an airtight container in the refrigerator for up to one week or freeze for longer storage.
- Adjust salt and pepper to taste depending on the saltiness of the sun-dried tomatoes and your preference.