Ingredients
- Sun-dried tomatoes in oil (drained): 1 cup (packed)
- Toasted pine nuts: 1/4 cup
- Fresh basil leaves: 1/2 cup (packed)
- Grated Parmesan cheese: 1/4 cup
- Garlic cloves: 2 medium
- Extra virgin olive oil: 1/3 cup
- Kosher salt: 1/2 teaspoon (or to taste)
- Freshly ground black pepper: 1/4 teaspoon
Instructions
- Step 1: Lightly toast the pine nuts in a dry skillet over medium heat for 3-5 minutes until fragrant and golden brown; set aside to cool slightly.
- Step 2: Add the sun-dried tomatoes, toasted pine nuts, basil, Parmesan cheese, and garlic cloves into the bowl of a food processor. Add the kosher salt and black pepper.
- Step 3: Pulse the mixture 5-8 times until the ingredients are roughly chopped and beginning to form a paste, scraping down the sides of the bowl as necessary.
- Step 4: Turn the food processor on to run continuously, and slowly drizzle the extra virgin olive oil through the feed tube until the pesto reaches a smooth, spreadable consistency.
- Step 5: Stop the processor, scrape the sides one last time, and process for 15 more seconds. Taste the pesto and adjust seasoning with additional salt or pepper as needed before serving or storing.
Notes
- To keep the vibrant color while storing the pesto in the fridge for up to a week, transfer it to an airtight container and pour a thin layer of olive oil over the top before sealing.
- Never heat the pesto directly; if refrigerated, bring it to room temperature for 30 minutes before mixing into hot pasta or spreading, ensuring the delicate basil flavor remains fresh.
- For the best texture, ensure the food processor is running continuously while you drizzle the oil in very slowly, which is the key to creating a beautiful, smooth emulsion rather than a loose mixture.
- Beyond pasta, this rich Tomato Pesto is excellent when spread onto grilled crusty bread, swirled into scrambled eggs, or dolloped over roasted chicken or grilled fish for a savory boost.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American