Basil Pesto is an all time favorite at home, we just love it with bread along with some tomato slices and cheese. We can make pesto with basil, coriander, parsley and even spinach, I am yet to try out these other varieties. Today's pesto is with sun dried tomatoes, we can use both the dry variety or the ones packed in olive oil. The pesto turned out really good, you can use it as a spread on bread slices or with pasta or even as a topping on pizza, so simple to make and yet so delicious..
Need To Have
- Basil Leaves - 1/2 cup, packed, torn into pieces
- Sun Dried Tomatoes In Oil - 1/4 cup, chopped
- Pine Nuts - 1 tablespoon
- Parmesan Cheese Powder - 1 tablespoon
- Garlic - 1 small clove
- Pinch of Salt, Black Pepper Powder and Red Chilly Flakes
- Olive Oil - about a tablespoon
Oringinal Recipe here
Take all the ingredients, except the olive oil, in a food processor. Pulse it a couple of times till the ingredients are almost blended, then add the olive oil and blend it further till you get a coarse mixture as shown in the picture. Remove and use it or store it in the refrigerator.
I have used the tomatoes that are soaked in oil, if using the dried ones then add a little more olive oil if needed.
Store it in an air tight container, stays in the refrigerator for at least a week and be frozen for upto 2 months.