At some point I think I’m going to change the name of my blog to “Pesto Princess”! I love making my own Pesto at home, from Walnut Sage to traditional Basil to Arugula Blue Cheese to my most popular pesto recipe on LLB, Kale Pesto, I’m kind of a pesto fanatic!
It’s simple to make your own pesto at home and so incredibly flavorful, I promise you’ll be hooked!
The first time I made this Sun Dried Tomato Pesto, I photographed the “making of” the pesto, then before I got around to photographing the finished product I’d eaten all of it with crackers, it was that good!
I went on to make it again and photograph the final product and actually incorporated it into a dish that you will get the recipe for later this week!
- 3.5 oz sun dried tomatoes (julienned)
- ¼ cup cashews
- 6 garlic cloves
- ¼ cup parmesan cheese (grated)
- ¼ cup fresh basil
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ cup Enzo Basil Olive Oil
- ¼ cup water
Add the sun dried tomatoes, cashews and garlic cloves to a food processor.
Pulse, then add the parmesan cheese, basil, black pepper and salt.
Add the top on to the food processor, then drizzle the olive oil and water in while the food processor is running.
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.