Sun-dried Tomato and Basil Pesto
Fresh, vibrant, and absolutely delicious! This homemade Sun-dried Tomato and Basil Pesto is perfect for pizzas, pastas, or whatever else you can come up with.
Ingredients
- ½ cup chopped onion
- ⅛ cup chopped orange bell pepper
- 1 Tablespoon olive oil
- 1 cup fresh basil leaves
- 4 ounces sun-dried tomatoes
- 1 cup grated parmesan cheese
- 2 cloves garlic
- ⅜ cup tomato paste
- 2 Tablespoons water
- ⅓ cup olive oil
Instructions
- Heat the 1 Tablespoon of olive oil in a sauté pan over medium low heat.
- Add onion and bell pepper and cook until vegetables are softened, about 5 minutes. Set aside.
- In the bowl of a food processor, add basil leaves, sun-dried tomatoes, parmesan cheese, garlic, tomato paste, water, olive oil, and sautéd vegetables.
- Process 3-4 minutes, occasionally scraping down sides, until desired smoothness (or chunkiness) is achieved.
Notes
Substitutions
- You can use red or yellow bell pepper instead of an orange one. We used an orange one because - well, that's what we had in the fridge!
- Wanna make this vegan? Use your favorite vegan parmesan instead!
- Feel free to use avocado oil instead of olive oil.
- You can use a blender or a food processor! Of course, a food processor it more preferable but use what you have. Just watch the pesto in the blender because you don't want it silky smooth!
- Don't skip sautéing the onions and bell peppers!
- This recipe stores really well in the fridge and freezer.
Nutrition
Serving: 1TablespoonCalories: 42kcalCarbohydrates: 2gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 3mgSodium: 59mgSugar: 1g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.