This is my version of red pesto without nuts. It's really good with pasta or spread on a crusty bread.
Ingredients
- 1 cup sun-dried tomatoes
- 0.5 cups fresh basil
- 2 tablespoons shredded Parmesan cheese
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 0.75 cups olive oil
Instructions
-
1
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.
-
2
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.
Nutrition Facts
Per serving
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