“We loved this pesto! It’s the perfect simple addition to a pot of al dente pasta, or can be used to top a pizza, as a dip, a spread in a sandwich, or even combined with cream cheese and stuffed inside a chicken breast with some spinach. YUM!!”
recipe creator, Loryn Purvis
Sun Dried Tomato Pesto
Ingredients:
- 2 jars Tantillo Sundried Tomatoes Julienne
- 1 large bunch basil
- 1/2 cup Tantillo California Extra-Virgin Olive Oil, more or less to taste
- 1/2 cup grated parmesan cheese
- 1/4 cup toasted pine nuts
- salt and pepper, to taste
Directions:
- In the bowl of a food processor, combine all of the ingredients and pulse until you reach your desired consistency.
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