Sun-Dried Tomato Pesto

sun dried tomato pesto


  • 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


  1. 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.

Advance Preparation

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.

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