Sun-Dried Tomato Pesto

1. 1

   Coarsely chop the sun-dried tomatoes; combine them with the olive oil in a bowl; let soak for 15 minutes.

2. 2

   Transfer mixture to a food processor; pulse tomatoes until they form a smooth moist paste.

3. 3

   Transfer pesto to a resealable, airtight container.

4. 4

   The pesto can be stored, covered, in the refrigerator for up to 1 week.

5. 5

   The oil, which will preserve the pestos color and flavor, should form a 1/4 to 1/2 inch thick layer on top of the pesto; add additional oil if necessary.

6. 6

   Stir before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.