Sun Dried Tomato Pesto

Course Appetizer


  • 1 c Sun-dried tomatoes in oil
  • 3/4 c Cup grated Parmesan cheese
  • 1/2 c Walnut pieces
  • 2 lg Garlic cloves; halved
  • 1/4 ts Salt
  • 1/4 ts Freshly ground pepper
  • 1/3 c Warm olive oil


  • To make 2 cups of pesto: Position knife blade in food processor bowl; add tomatoes, and pulse 2 or 3 times or until tomatoes are chopped.
  • Add Parmesan cheese and next 4 ingredients. Top with cover and process until smooth.
  • With processor running, pour warm oil through food chute in a slow, steady stream, processing until combined.
  • Use immediately, or place in an airtight container, and refrigerate up to 1 week. Serve over hot pasta. 
  • Suggested uses for tomato pesto: o Stir 1/4 cup pesto into one 8-oz. carton of sour cream for an instant dip for vegetables.
  • Try pesto as an omelet filling. Spoon about 2 tablespoons of the sauce over half of a three-egg omelet; fold omelet over, and serve. o Stir 3 tablespoons pesto into 1/2 cup softened unsalted butter.
  • Serve the pesto butter as a bread spread, or toss it with hot vegetables.


Typed for you by Karen Mintzias


Recipe Rating

Please enter your comment!
Please enter your name here