Sun-dried tomato pesto

Written by Jamie on December 30, 2011

  1. 1 cup smoked sun-dried tomatoes
  2. 1/2 large onion
  3. 15 garlic petals
  4. 1/2 large bunch italian parsley
  5. 1/3 of a fresh herb box of Oregano
  6. 4 -5 large basil leaves
  7. 1/3 cup parmigiano reggiano
  8. 1/4 cup pine nuts
  9. 2 tbsp fresh lemon juice
  10. 1/4 tsp salt
  11. 1/4 tsp pepper
  12. Olive Oil



  1. Chop onions and roast in olive oil until caramelized, about 2 hours on 325
  2. Roast garlic in olive oil until soft, about 20 minutes on 325
  3. Process the herbs
    1. Remove parsley, oregano and basil leaves from the stem
    2. Wash
    3. Chop basil 
  4. Process the following separately in food processor until well ground, adding a small amount of olive oil if needed for consistency:
    1. Onions and garlic
    2. Sun dried tomatoes
    3. Parsley and herbs
    4. Cheese
    5. Pine nuts (add olive oil)
  5. Place all ingredients in food processor, including lemon juice, salt and pepper.  Add more olive oil if mixture is too thick
    1. Process for 20-30 seconds
    2. Taste for Quality Control purposes

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This is a classic recipe for basil pesto. Find quick and easy essential basil oil products here.

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