Description
Made with the entire jar of sun-dried tomatoes (oil included), this sun dried tomato pesto recipe is quick and easy, and packed with flavor.
Ingredients
Scale
- 1, 8- to 8.5-ounce (227-240 g) jar sun-dried tomatoes in oil
- 1/2 cup (70 g) toasted pine nuts
- 1/2 cup (58 g) grated Parmesan cheese (See notes)
- 2 tablespoons olive oil, plus more as needed
- 2-3 cloves garlic
- 1 teaspoon ground paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Red pepper flakes (optional)
Instructions
- Add 1 (8-ounce) jar sun-dried tomatoes in oil, ½ cup pine nuts, ½ cup grated Parmesan cheese, 2 tablespoons olive oil, 2–3 garlic cloves, 1 teaspoon ground paprika, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ½ -1 teaspoon red chili flakes (if using) to the bowl of a food processor fitted with the blade attachment.
- Pulse several times to break down the ingredients, then process until mostly smooth, stopping to scrape down the sides of the bowl with a silicone spatula as needed.Taste and adjust seasoning and consistency, adding additional olive oil 1-2 tablespoons at a time for a smoother texture, or additional salt or pepper to taste. Use immediately, or transfer the pesto to a clean jar or airtight container and refrigerate until ready to use.
Notes
Yield: This recipe makes enough pesto to coat 2 (16-ounce) packages of dry pasta. We love it in this easy, one-pot tomato pesto pasta.
Parmesan cheese: Use freshly grated Parmesan from a block, not shelf-stable grated cheese. Shelf-stable Parmesan contains anti-caking agents that prevent smooth blending and melting, resulting in a grainy texture.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: No Cook
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 3 tablespoons (48 g)
- Calories: 186
- Sugar: 7 g
- Sodium: 428 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 5 mg
