Easy Homemade Sun-Dried Tomato Pesto

Homemade Sun-Dried Tomato Pesto | pesto recipes | sun-dried tomato recipes | perrysplate.com
If you’re wondering what that orange stuff is in the jar, it’s the SDT-soaked olive oil that solidified after being in the fridge.

Once upon a trip to Costco, I bought a giant jar of sun-dried tomatoes on a whim. After using them off and on throughout our six years of marriage (not this exact jar, mind you) my husband finally¬†tells me that he doesn’t like them. He doesn’t like chewing on a chunk of one, but he likes the flavor it gives the dish that they’re in.

Soooo. . .I threw a third of the jar into the food processor with some Romano cheese and pine nuts and made pesto. And because I had a big bowl of pesto, I tried to find uses for it over the next couple of weeks.

My favorites were the Balsamic Grilled Chicken Salad with Sun-Dried Tomato Vinaigrette and the 15-Minute Sun-Dried Tomato and Spinach Omelet.

Homemade Sun-Dried Tomato Pesto | pesto recipes | sun-dried tomato recipes | perrysplate.com

Easy Homemade Sun-Dried Tomato Pesto

Ingredients:

2 cups oil-packed sun-dried tomatoes, sliced thinly (I bought mine julienne)
1 cup shredded fresh Parmesan or Romano cheese (optional — leave it out to make it dairy-free)
1/3 cup toasted pine nuts
Extra-virgin olive oil, as needed

Directions:

Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined. Drizzle a little oil in if it gets to thick to process.

Makes about 2 1/2 – 3 cups of pesto.

Nat’s Notes:
1. I thought the tomatoes did a great job of providing flavor, but feel free to add garlic and fresh herbs as you see fit.
2. To toast pine nuts, place them in a dry skillet over medium heat and toast them for 4-5 minutes or until they become fragrant and turn golden brown.

from Perry’s Plate