Sun-Dried Tomato Pesto
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| Serves | 1 pint |
| Prep time | 5 minutes |
| Meal type | Condiment |
Ingredients
- 3oz sun dried tomatoes
- 12 Large basil leaves
- 1/4 cup toasted pine nuts
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 tablespoon roughly chopped garlic
- 6 tablespoons chicken stock
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
| Step 1 | |
| If you are using actual dried sun-dried tomatoes, place them in a bowl of hot water for 20 minutes to soften then drain water. If you are using the jarred variety packed in oil simply go to the next step. | |
| Step 2 | |
| Place all ingredients in a small food processor and blend until thoroughly combined. You can add more chicken stock is you would like a thinner sauce. Add additional salt and pepper to taste. | |