Sun-Dried Tomato Pesto

Serves: Ten | Prep: 10 min | Cook: 0 min

Ingredients:

Sun-Dried Tomato Pesto:
2 full packed cups fresh basil leaves
1 cup sun-dried tomatoes in oil, drained
4 garlic cloves, peeled
1/2 cup parmesan cheese, grated
1/4 cup pine nuts
1/4 tsp pepper
1/4-1/2 cup extra virgin olive oil

Directions:
In a food processor add basil, drained sundried tomatoes, garlic, parmesan cheese, pine nuts, and pepper. Process until a paste forms. With the motor running, slowly add in the olive oil until desired consistency, scraping down the bowl as needed.

Freezing instructions:  Place pesto into clean ice cube trays, cover and freeze until firm, remove from trays, place into a freezer bag and use as needed.

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