Easy Homemade Sun-Dried Tomato Pesto

• 2 cups Oil Packed Sun-dried Tomatoestomato
• 1 cup Shredded Fresh Parmesan Or Romano Cheeseparmesan
• ⅓ cups Toasted Pine Nutspine-nut
• ¼ cups Extra Virgin Olive Oilextra-virgin-olive-oil

1. 01Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined. Drizzle a little oil in if it gets too thick to process.
2. 02Makes about 2 1/2 to 3 cups of pesto.
3. 03Nat’s Notes: 1. I thought the tomatoes did a great job of providing flavor, but feel free to add garlic and fresh herbs as you see fit. 2. To toast pine nuts, place them in a dry skillet over medium heat and toast them for 4-5 minutes or until they become fragrant and turn golden brown.
4. 04(I plan to post 5 different recipes using this pesto.)

Sign in and stock your pantry to see what you have for this recipe.