Sun-Dried Tomato Pesto

Tips & Tricks:

• 🔪 The pesto can be made up to a week ahead, stored in the refrigerator, and mixed well before serving.
• 🚨Check out the Leftover Alert at the end of this recipe.

Ingredients:

• 1 (6 oz) jar sun-dried tomatoes packed in olive oil
• 2 garlic cloves
• Salt and black pepper to taste
• 1 cup (packed) fresh basil leaves
• 1/2 cup freshly grated Parmesan

Directions:

1. Blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor or blender and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a medium to large bowl. Stir in the parmesan.

🚨Leftover Alert

1. Mix pesto into eggs, serve with roasted chicken, dip vegetables, or spread on bread.