/ Monday, October 8, 2012 / 6 Comments / , ,

Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto


150 g Sun-Dried Tomatoes, coarsely chopped (softened with boiling water, if necessary)
1 Bag (About 100g) of Fresh Basil, rinsed and dry

2 Cloves Garlic, chopped

¼ Cup Toasted Pine Nuts

1 Tbsp Red Chili Flakes

1 Cup Extra-Virgin Olive Oil

Sea Salt

Freshly Ground Black Pepper

3 Tbsp Grated Parmesan


Combine sun-dried tomatoes, basil, garlic, pine nuts, and chili flakes in a food processor. Pulse and chop until all the ingredients are roughly blended. Slowly add in the olive oil and continue to pulse and chop. Transfer to a large bowl and add the Parmesan. Check for seasoning.

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  1. I wish I could get pine nuts here in Kerala to make this...looks so yum.

    1. You can use walnuts instead. Piine nuts are called chilgoza in hindi.

  2. Oh i am so going to make this pronto! How long will this keep in the fridge? (Not that i think it will last very long!). Thanks

  3. This recipe has some kick! I put mine in ice cube trays, freeze it and then defrost a few "cubes" as needed! Every time I use a cube it takes me back to summer and fresh basil.

  4. Yuuumm, looks delicious!



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