Sun Dried Tomato Pesto20 fresh basil leaves
1/4 tsp kosher salt
1 clove garlic, minced
2 Tbsp freshly grated Parmesan cheese
1 Tbsp sun dried tomatoes packed in oil
1 Tbsp olive oil
Wash and dry the basil.
Place the basil in the bowl of a blender or food processor. Add the salt and press a clove of garlic into the bowl. Add the Parmesan cheese, tomatoes.
Process the mixture.
Add the olive oil and process again until a thick paste. Scrape down the sides of the bowl as needed. Transfer to a serving bowl. Place any unused pesto in the refrigerator in an air tight container.
Makes 1/2 cup
This recipe would probably mix better in the food processor doubled but I knew that it wouldn't all get used at my house so I made a smaller batch.
Hope you like it!