Pesto with Fresh Basil, Pistachios, and Sun-Dried Tomatoes

Added: 2nd May 2009

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This is a really good recipe for pesto with the addition of sun-dried tomatoes. I have used the pesto as an addition to pizza dough, pizza toppings, or ciabatta bread dough; it can also be used in place of tapenade.

Shared by lesleychef,
Lynn, MA

Ingredients

  • 2 to 3 C. loosely packed fresh basil (4 3/4-oz. pkgs. fresh basil)
  • 5 sprigs parsley leaves (optional)
  • 2 med. cloves garlic
  • 1 tsp. salt
  • 2/3 C. pine nuts or coarsely chopped pistachios
  • 1 Tbs. grated Parmesan cheese
  • 1 Tbs. grated Romano cheese
  • 3/4 - 1 C. extra virgin olive oil
  • 1 8-oz. jar sun-dried tomatoes packed in oil

Directions

Place all ingredients in large bowl and chop using electric “hand mixer” or place in food processor. Process until mixture is desired thickness.

Note: Sun-Dried Tomatoes have olive oil in them so adjust addition of olive oil accordingly.

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