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Sun-Dried Tomato Pesto, Sacha Served What

Sun-Dried Tomato Pesto

5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dips and Spreads
Cuisine Italian
Servings 0.75 cup

Equipment

  • 1 Food Processor (I used a mini one)

Ingredients
  

  • 1 oz. raw walnuts
  • 2 garlic cloves
  • ¼ cup freshly grated or shredded Parmesan cheese
  • 12 sundried tomato halves
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon water
  • Kosher salt
  • Freshly ground black pepper

Instructions
 

  • Place the walnuts, garlic, Parmesan, sundried tomatoes, olive oil, red wine vinegar, and water in the bowl of the food processor (I used a mini one). Puree until as smooth as desired. Season with Kosher salt and freshly ground black pepper, to taste.

Notes

Pesto will keep in an airtight container in the fridge for up to 1 week. Drizzle with olive oil to keep from drying out. 
Keyword easy, fresh, quick, walnuts
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