Sun-Dried Tomato Pesto

1. 1

   Heat oil in small skillet over medium-low heat.

2. 2

   Add pine nuts and cook 30 to 45 seconds or until lightly browned, shaking pan constantly.

3. 3

   Remove nuts from skillet with slotted spoon and drain on paper towels.

4. 4

   Combine pine nuts and garlic in bowl of food processor.

5. 5

   Process unsing on/off pulsing action until mixture is finely chopped.

6. 6

   Add undrained tomatoes to bowl and process until finely chopped.

7. 7

   Add parsley, cheese, olives, basil and pepper and process until mixture resembles thick paste, scraping down sides of bowl occasionally with small spatula.

8. 8

   Spoon pesto into jar with tight-fitting lid and store in refrigerator up to 1 month.

* Per serving · 4 servings · Values may vary.

No additional tips available.