Ingredients
Scale
- 1 (8.5-ounce) jar sun-dried tomatoes, with the oil from the jar
- 1 cup packed fresh basil
- 1 small garlic clove
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon kosher salt
- Additional olive oil, as needed
Instructions
1. Blend It Up
Add the sun-dried tomatoes and their oil, basil, garlic, Parmesan, and salt to a food processor.
Blend until smooth and creamy. If the pesto feels too thick, add a little extra olive oil and blend again until it reaches your preferred consistency.
2. Serve
Toss the pesto with warm pasta, spread it over crispy bread, or use it as a dip for vegetables, crackers, or your favorite snacks.
Notes
- Use the jar oil: The oil packed with the sun-dried tomatoes adds flavor and helps create a smooth pesto.
- Adjust the texture: Add olive oil a little at a time if the pesto is too thick.
- Make it ahead: Pesto freezes beautifully, so consider making a double batch.
- Keep portions handy: Freezing the pesto in small cubes makes it easy to use exactly what you need.
