Sun-dried Tomato Pesto

2 cups (220g, 8 ounces - drained weight) sun-dried tomatoes (packed in olive oil)

¾ to 1 cup (180-250ml) olive oil from the sun-dried tomatoes (with additional extra-virgin oil olive to get the amount needed)

½ cup (50g) toasted walnuts (coarsely chopped)

½ cup (45g) grated Parmesan cheese

2 cloves garlic (peeled and thinly sliced)

2 teaspoons finely chopped fresh rosemary leaves

Pinch red pepper flakes

½ teaspoon kosher or sea salt

Freshly-squeezed lemon juice

Coarsely chop the sun-dried tomatos and put them in the bowl of a food processor. Add ¾ cup (180ml) of the oil, chopped walnuts, Parmesan, garlic, rosemary, red pepper flakes, salt, and a few drops of lemon juice.
Pulse in the food processor until it's a cohesive paste. Taste and add some or all of the remaining ¼ cup (60ml) oil, additional salt, chopped rosemary, or lemon juice, if desired.

Course🧅Condiment

Diets🥕Vegetarian...

Category🌿Pesto

Cuisine🇮🇹Italian

Occasions🥟Appetizer📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 10m