Homemade sun-dried tomato pesto is quick and easy to make with basil, pine nuts, and parmesan. Make a big batch and keep it on hand - just a spoonful will add instant flavor to sauces, soups, pizza, pasta, and anything else you can think of!
1 1/2cups(about 5 ounces, or 142 grams) oil-packed sun-dried tomatoesdrained
1 1/2cupsfresh basil leaves
1/3cupgrated Parmesan cheese
1/4teaspooncoarse sea salt
freshly-ground black pepperto taste
pinchred pepper flakesoptional
1/3-1/2cupextra virgin olive oil
Add all ingredients except olive oil to the bowl of a food processor and blend until thoroughly combined.
With the motor running, pour in 1/3 cup olive oil and blend until well-incorporated. Test and add more olive oil to adjust consistency as desired.
Use immediately, or store in the fridge for up to 2 weeks.
If storing, keep pesto in an airtight container with a thin layer of olive oil on top of the pesto - this helps keep the good flavors in and all the rest out!