Recipes
Amy's Sun-Dried Tomato Pesto
Submitted By: Amy O.
A great topping for appetizers, raw veggies, bread and more!
Ingredients
- 6 oz sun-dried tomato bits/pieces (unsalted)
- 8 oz raw pine nuts (whole or slightly chopped)
- 1 cup extra virgin olive oil (cold-pressed)
- several large cloves of garlic (peeled) and chopped fine
- 1 tsp dried basil
- unrefined sea salt to taste
Directions
- In a blender, add chopped garlic, half of the sun-dried tomatoes and half of the oil and blend until mixed but still slightly chunky.
- Remove mixture into a bowl.
- Blend remaining tomatoes and oil until smooth.
- Add to chunky blend in bowl and mix with spoon.
- Stir in pine nuts, basil and unrefined sea salt.
- Serve with crackers, celery stalks, garlic bread, or whatever trips your trigger.
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