Ingredients:

  • 1 cup sun-dried tomatoes (packed in oil, drained)
  • 1/2 cup fresh basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup pine nuts
  • 2 cloves garlic, peeled
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup extra-virgin olive oil

Instructions:

  1. Gather and measure all the ingredients.
  2. In a food processor, combine sun-dried tomatoes, basil, Parmesan, pine nuts, garlic, sea salt, and black pepper. Pulse until finely chopped.
  3. With the processor running, gradually drizzle in the olive oil until the mixture is well combined and smooth.
  4. Taste the pesto and adjust seasoning if necessary, adding more salt or cheese as per your preference.
  5. Transfer the pesto to a storage container and cover it with a thin layer of olive oil to prevent browning. Refrigerate until ready to use.