Sun Dried Tomato Pesto 
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 cup
Ingredients:
1 cup packed sun-dried tomatoes (drained & quartered)
5 fresh basil leaves
3 almonds (blanched)
½ tablespoon pine nuts
1 clove garlic (minced)
¼ cup freshly grated Parmesan cheese
½ teaspoon oregano
⅓-½ cup olive oil*
*Start by adding ⅓ cup, then more if needed, but add 1 tablespoon at a time. (I used ½ cup + 1 tablespoon).
2-3 tablespoons olive oil to top the finished pesto before refrigerating.
Directions:
In a food processor, add drained sun-dried tomatoes, basil, nuts, and garlic, blend until chunky, then add the parmesan cheese, oregano, and oil, mix until blended to the desired consistency. Spoon into a glass jar, top with the extra olive oil, and keep refrigerated. Enjoy!
Notes:
I made Pasta for 3 or 4 people, two times, and Puff Pastry Puffs (see body of post for how to make) with this recipe.
You may need to add a little more oil when tossing with your favourite pasta.
Be sure to cover the top of the pesto with oil before refrigerating. The pesto should be stored in the fridge. It will last up to 5-6 days refrigerated. Be sure to cover the pesto with oil so it doesn’t dry out. If you leave the pesto longer in the fridge, be sure to check that it hasn’t turned brown, and check the aroma; if it smells rancid, then it must be discarded. Also, if it has a strange taste, it could mean it has gone bad.
Nutritional Facts:
Calories: 1335kcal | Carbohydrates: 65g | Protein: 27g | Fat: 116g | Saturated Fat: 19g | Cholesterol: 22mg | Sodium: 658mg | Potassium: 3770mg | Fiber: 14g | Sugar: 42g | Vitamin A: 1440IU | Vitamin C: 45mg | Calcium: 414mg | Iron: 11.3mg
Recipe courtesy of An Italian In My Kitchen.com