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“We loved this pesto! It’s the perfect simple addition to a pot of al dente pasta, or can be used to top a pizza, as a dip, a spread in a sandwich, or even combined with cream cheese and stuffed inside a chicken breast with some spinach. YUM!!”

Read more from recipe creator, Loryn Purvis at Cooking & Cabernet

Sun Dried Tomato Pesto

Ingredients:

  • 2 jars Tantillo Sundried Tomatoes Julienne
  • 1 large bunch basil
  • 1/2 cup Tantillo California Extra-Virgin Olive Oil, more or less to taste
  • 1/2 cup grated parmesan cheese
  • 1/4 cup toasted pine nuts
  • salt and pepper, to taste

Directions:

  1. In the bowl of a food processor, combine all of the ingredients and pulse until you reach your desired consistency.

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