Sundried Tomato Pesto

 I altered this recipe a bit and it turned out amazing! I sent it for dinner group to spread on bread. I also doubled it. (below are the measurements I used)

1/4 c. basil leaves
3/4 c. toasted whole almonds
small handful of toasted pinenuts (~1/4 c.)
2 garlic cloves
1 tsp lemon zest
1/2 t. salt
small jar of sun-dried tomatoes (take out of oil)
1/4 c. roasted red peppers
1/2 c. grated Parmesan cheese
1 1/2 c. olive oil

I then followed the directions from the original recipe below.


(Original Recipe)
Yield: About 1 Cup

• 1/2 cup packed basil leaves
• 1/2 cup toasted whole almonds
• 4 garlic cloves
• 1 tsp lemon zest
• 1/4 tsp coarse salt
• 1 generous packed cup sun-dried tomatoes in oil
• 1/4 cup grated parmigianno regianno
• 1 cup olive oil

1. Drain your sun dried tomatoes, lightly rinse them, and then pat them dry with a paper towel.
2. Toast your almonds in a dry shallow pan. They will take about 10 minutes, and you will smell when they are done.
3. In a large food processor, combine the basil, toasted almonds, garlic, lemon zest, and salt. Process until coarsely chopped.
4. Add the sun dried tomatoes and parmigianno cheese and process until the tomatoes are coarsely chopped.
5. Now stream in the olive oil slowly and process until the pesto comes together.
6. Serve immediately or store in an air tight container in the fridge for up to 6 weeks.