Sun-Dried Tomato Pesto

Sun-Dried Tomato Pesto

Ingredients

150 g Sun-Dried Tomatoes, coarsely chopped (softened with boiling water, if necessary)
1 Bag (About 100g) of Fresh Basil, rinsed and dry

2 Cloves Garlic, chopped

¼ Cup Toasted Pine Nuts

1 Tbsp Red Chili Flakes

1 Cup Extra-Virgin Olive Oil

Sea Salt

Freshly Ground Black Pepper

3 Tbsp Grated Parmesan



Method



Combine sun-dried tomatoes, basil, garlic, pine nuts, and chili flakes in a food processor. Pulse and chop until all the ingredients are roughly blended. Slowly add in the olive oil and continue to pulse and chop. Transfer to a large bowl and add the Parmesan. Check for seasoning.