Ingredients:

  • 1/2 cup (75g) sun-dried tomatoes, oil-packed, drained (reserve the oil!)
  • 2 cloves garlic, roughly chopped
  • 1/4 cup (6g) fresh basil leaves, loosely packed
  • 1/4 cup (25g) grated Parmesan cheese
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) reserved oil from sun-dried tomatoes
  • 1/4 cup (30g) pine nuts, toasted
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • Salt and freshly ground black pepper to taste

Instructions:

  1. In a dry skillet over medium heat, toast pine nuts until lightly golden and fragrant, about 3-5 minutes.
  2. In a food processor, combine sun-dried tomatoes, garlic, basil, Parmesan cheese, toasted pine nuts, and lemon juice.
  3. Pulse the mixture until coarsely chopped.
  4. With the food processor running, slowly drizzle in the extra virgin olive oil and reserved sun-dried tomato oil until a smooth, slightly chunky paste forms.
  5. Season with salt and pepper to taste. Adjust the lemon juice or olive oil to achieve your desired consistency and flavour.
  6. Transfer the red pesto to an airtight container and store in the refrigerator.