Fantastic as a pasta sauce or with crusty bread.
1 cup sun-dried tomatoes in oil, drained
1 cup fresh basil leaves
1/2 cup grated Parmesan cheese
1/4 cup pine nuts (or toasted walnuts)
2 cloves of garlic
1/2 cup EVOO
Salt and pepper to taste
In a food processor or blender, combine tomatoes, basil, Parmesan, pine nuts, and garlic cloves. Pulse a few times to chop the ingredients. With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and well combined. Add salt and pepper to taste. Pulse once or twice. Adjust by adding more oil if you wish a thinner, smoother consistency. Use immediately or transfer to a jar or airtight container and place in fridge to store for up to a week.
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