• Prep Time:
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  • Serves: 1 Servings

Sun Dried Tomato Pesto

  • Recipe Submitted by on

Category: Sauces, Appetizers

 Ingredients List

  • 1 c Sun-dried tomatoes in oil
  • 3/4 c Cup grated Parmesan cheese
  • 1/2 c Walnut pieces
  • 2 lg Garlic cloves; halved
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 1/3 c Warm olive oil


To make 2 cups of pesto: Position knife blade in food processor bowl; add
tomatoes, and pulse 2 or 3 times or until tomatoes are chopped. Add
Parmesan cheese and next 4 ingredients. Top with cover and process until
smooth. With processor running, pour warm oil through food chute in a
slow, steady stream, processing until combined. Use immediately, or place
in an airtight container, and refrigerate up to 1 week. Serve over hot

Suggested uses for tomato pesto:
o Stir 1/4 cup pesto into one 8-oz. carton of sour cream for an
instant dip for vegetables.
o Try pesto as an omelet filling. Spoon about 2 tablespoons of the
sauce over half of a three-egg omelet; fold omelet over, and serve.
o Stir 3 tablespoons pesto into 1/2 cup softened unsalted butter.
Serve the pesto butter as a bread spread, or toss it with hot

* From: Bella Sun-Dried Tomatoes recipe card insert. * Typed for you by
Karen Mintzias

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