Sun Dried Tomato Basil Pesto

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Sun Dried Tomato Basil Pesto

Sun Dried Tomato Basil Pesto is a delicious, nut-free pesto recipe that is super easy to make! It makes a wonderful pasta sauce, dip or spread for sandwiches!

Prep Time5

Total Time5

Course: Dressing

Cuisine: Italian

Servings: cups

Calories: 120kcal

Author: Catherine McCord

Ingredients

1 8.5 ounce jar sun dried tomatoes (oil from jar included)
1 cup basil, packed
1 small garlic clove
1/2 cup parmesan cheese, grated
1/2 teaspoon kosher salt

Instructions

Place sun dried tomatoes, basil, garlic, parmesan cheese and salt in a food processor and blend until smooth. If the pesto is too thick, add additional olive oil.
Serve over pasta, or spread over crispy bread.

Notes

Spoon the pesto into an ice cube tray. I like to use flexible silicone ones so that it's super easy to get the pesto cubes out of the tray, but any ice cube tray you have will work!

Freeze for a few hours until solid. Remove the frozen pesto cubes from the tray and add them to a large plastic food storage bag.

Label with the date and contents and freeze for up to 6 months.

When ready, defrost in fridge for 24 hours or toss in with your hot pasta until it defrosts. Enjoy!

Nutrition

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