Sundried Tomato Pesto
Prep time:
5 mins
Total time:
5 mins
Yield: 2 generous cups
Description
*You can use some of the sundried tomato oil to make up the 3/4 cup olive oil.
Ingredients
- 3 cloves garlic
- 3/4 cup each: roasted almonds and grated pecorino Romano (or vegan parmesan)
- 3/4 cup each: roasted red pepper chunks and drained sundried tomatoes packed in oil
- 3/4 cup olive oil*
- salt and ground black pepper
Instructions
- Mince garlic cloves, almonds, and cheese in a food processor. Add peppers and tomatoes; pulse to a coarse paste. Add olive oil; process to fully incorporate. Taste and adjust seasonings, including salt and pepper to taste. Can be covered and refrigerated a couple of weeks or more.