Tomato Pesto Sun-Dried | Sauces and Condiments

Sun-Dried Tomato Pesto

Makes about ¾ cup
To toast garlic, see Classic Basil Pesto. We prefer oil-packed sun-dried tomatoes over dried. Drain, pat dry, and chop 1 cup oil-packed sun-dried tomatoes. Process chopped tomatoes, ¼ cup toasted walnuts (see this page), 3 toasted and minced garlic cloves, ½ cup extra-virgin olive oil, ½ cup grated Parmesan, and ½ teaspoon salt in food processor until smooth, about 1 minute, scraping down sides of bowl with rubber spatula as needed. Season with salt and pepper to taste. (Pesto can be refrigerated for up to 3 days. To prevent browning, press plastic wrap on surface or top with thin layer of olive oil.)