Sun-dried Tomato Basil Pesto
 
 
Author:
Recipe type: Dips, Sauces, & Spreads
Serves: 1 cup
Ingredients
  • 1 cup fresh basil, tightly packed
  • ⅔ cups sun-dried tomatoes
  • ½ cup raw pine nuts
  • 6-8 cloves garlic
  • 2 tbsp extra virgin olive oil
  • 1 tsp onion powder
  • ½ tsp salt
  • black pepper
Instructions
  1. Add all ingredients to a food processor or high-speed blender.
  2. Continue processing, scraping down the sides as necessary, until fully combined and has a smoother consistency. Adjust seasonings to taste
  3. Store in the refrigerator for up to 10 days in an airtight container, with a thin layer of oil on top. Or, store in the freezer and thaw before using.**
Notes
* Add water 1 tsp at a time to make it thinner (more like a sauce than a spread).

** Pesto thaws fairly quickly. You may need to stir it to reincorporate any of the oil that has separated out before using.
Recipe by Lenses and Lentils at https://lensesandlentils.com/sun-dried-tomato-basil-pesto/