Sun Dried Tomato Pesto (GF) (V)
Print RecipeServings: 12 servings
Great as a spread for sandwiches and paninis or even a sauce base for sandwiches or even a dip for a vegetable crudite tray.
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Recipe Multiplier
- 1 cup Compact cup of Sun Dried Tomatoes (Dry) (If using prehydrated Sun Dried Tomatoes skip soaking in hot water and use 1 1/2 cup)
- 12 ea Garlic Cloves
- 1 ea Medium Shallot
- 2 tbsp Basil Pesto or 1/4 cup chopped fresh basil
- 3 tbsp Extra Virgin Olive Oil
- ⅓ cup Grated Parmesan Cheese
- ¼ tsp Cracked Black Pepper
- ⅓ cup Reserved liquid from hydrating Sun Dried Tomatoes
Instructions
- Place the sun dried tomatoes in a bowl.
- Boil enough water to cover the tomatoes. Pour over the tomatoes. Let soak for 10-15 minutes
- Once the sun dried tomatoes have softened, drain the tomatoes reserving about a cup of the hydrating liquid.
- In a food processor, add the garlic and shallot pulse to break down to a small size.
- Add the sundried tomatoes to the food processor. Pulse to chop the tomatoes. Scrape down after several pulses.
- Add ¼ cup of hydrating liquid from the tomatoes. You can start with less and add more later in the process. Remember you can always add more you can't take it out once it is added.
- Add the basil pesto or chopped basil and the olive oil. Let the food processor run to chop all ingredients into a fine paste.
- Add parmesan cheese and cracked black pepper to the processor.
- Adjust the consistency with more hydrating liquid if needed. Consistency should be spreadable and similar to basil pesto but more like a paste.
- Adjust seasoning with parmesan and cracked black pepper.