This is my version of red pesto without nuts. It's really good with pasta or spread on a crusty bread.
Ingredients
- sun-dried tomatoes: 1 cup
- basil: 0.5 cup (fresh)
- Parmesan cheese: 2 Tbsp (shredded)
- garlic: 1 Tbsp (minced)
- salt: 1 tsp
- olive oil: 0.75 cup
Metric Conversion
Stages of cooking
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Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
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Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
