Sun-Dried Tomato Pesto
Recipe type: Sauce
Serves: About 2.5 cups
  • 1 cup sun-dried tomatoes
  • 1 cup fresh basil leaves, loosely packed
  • ¼ cup toasted walnuts
  • ¼ cup Parmesan cheese
  • 2 cloves garlic
  • ~1/2 cup olive oil
  • Salt and pepper, to taste
  1. If your sun-dried tomatoes are packed in oil, drain them. If not, place them in a heat-safe bowl and pour boiling water over top to cover. Let sit 5 minutes, then drain.
  2. In a food processor, combine sun-dried tomatoes, basil, walnuts, Parmesan, garlic and about ¼ of the oil.
  3. Pulse a few times to combine everything. With the food processor running, stream in remaining olive oil to desired consistency (you'll want it really oily for a pasta topping, less oily for a pizza topping, etc).
  4. Season with salt in pepper.
Recipe by Flying on Jess Fuel at