Sun-Dried-Tomato Pesto

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Sun-Dried-Tomato Pesto
  • Prep Time
  • 8Servings


  • 1 8 ounce jar sun-dried tomatoes in oil, drained
  • 1 small clove garlic, smashed and peeled
  • 1/3 cup walnut halves
  • 1/2 cup extra-virgin olive oil
  • 1 teaspoon hot pepper sauce
  • Salt
  • 1/3 cup sliced fresh basil leaves


Using a food processor, finely chop the sun-dried tomatoes, garlic and walnuts.

Transfer the mixture to a bowl and stir in the olive oil. Add the hot sauce and season with salt. Stir in the basil. Let stand for about 1 hour before serving.