- 1 garlic clove, peeled
- ½ cup oil-packed sun-dried tomatoes, drained
- 2 tablespoons finely chopped fresh basil leaves
- 2 tablespoon pine nuts
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- While the motor is running, add the garlic to a food processor fitted with the metal blade. Add the tomatoes, basil, pine nuts, salt, and pepper and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate.
Can be prepared up to 1 week ahead and stored in the refrigerator.
For a simpler paste, puree the garlic, tomato, salt, and pepper together and add enough oil to form a thick paste.