Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto
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additional images

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 2 ounces Parmesan cheese 
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 3 tablespoons chopped sun-dried tomatoes
  • 1 garlic clove
  • 1/8 teaspoon salt 

Directions

  1. Using a spiralizer, grate Parmesan cheese. Place 1/4 cup in food chopper bowl. Reserve remaining grated Parmesan for another use.
  2. To chopper bowl, add basil, pine nuts, olive oil, sun-dried tomatoes, garlic and salt.
  3. Cover and blend until almost pureed.

Serves: 1-2 

TEST KITCHEN TIPS:
  • Bright pesto adds color and is a fresh, zesty compliment to grilled flank steak, corn, chicken or fish, and can be added to dressings or marinades.
  • Create delicious pasta sauces, spreads for sandwiches and wraps, pizza sauces or mix into compound butters.
  • Use a brush to spread pesto over freshly baked rolls or breads
  • Add homemade pesto to a pretty jar as a hostess gift for your next summer cookout
  • For a larger batch of pesto, multiply ingredients and use a food processor to blend until almost pureed
  • Pesto is easy to customize— check out our recipes for  Arugula Pesto, Creamy Basil Pesto, and Traditional Basil Pesto

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