Ingredients
1 270ml jar sun dried tomatoes in olive oil (do not drain)
2 cloves garlic, minced
1 cup fresh basil leaves, packed
1 cup freshly grated parmesan
¼ teaspoon salt
¼ teaspoon black pepper
Olive Oil
Instructions
You will need a food processor for this recipe.
Layer the ingredients into your food processor as follows - basil leaves, garlic, sun dried tomatoes, salt, and black pepper.
Pulse until the desired consistency is achieved. Pesto is not meant to be extra smooth, so don't over process the ingredients.
Remove the lid and add the parmesan cheese.
Again, pulse a few times to blend through the cheese. Check the consistency. Add more olive oil if you'd like a more wet pesto. Be careful not to add too much.
Taste for seasoning - add extra salt and pepper if needed.
Place in clean mason jars and store in the refrigerator until needed. Will last 7-10 days.
When ready to use, simply heat the pesto in a sauce pan, and toss with freshly cooked pasta.
Recipe makes 500ml of sauce.