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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Loaded Sriracha Fries
These loaded sriracha fries, with Cheddar cheese, bacon, and green onions, are crispy on the outside, tender and spicy on the inside—comfort food at its finest. Add a dollop of sour cream if you like.
Yogurt Cake
A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Buttermilk Pumpkin Waffles
Nothing beats the smell of freshly baked waffles on a cold wintery day.