Sun Dried Tomato Pesto

Ingredients

Black pepper

1/2 teaspoon, freshly ground

Salt

1/2 teaspoon

Lemon juice

1 tablespoon, freshly squeezed

Extra virgin olive oil

1/2 cup

Parmesan cheese

1/2 cup, freshly grated

Pine nuts

1/4 cup

Garlic cloves

2, peeled

Basil leaves

1 cup, packed

Sun dried tomatoes

1 cup

Instructions

1. In a food processor, combine the sun dried tomatoes, basil leaves, peeled garlic cloves, pine nuts, and freshly grated Parmesan cheese.
2. Pulse the ingredients until they are finely chopped and well combined, creating a chunky texture.
3. With the food processor running on a slow setting, gradually drizzle in the extra virgin olive oil. Continue to process until the pesto reaches your preferred consistency. For a smoother pesto, add a bit more olive oil.
4. Add the freshly squeezed lemon juice, salt, and freshly ground black pepper to the pesto. Pulse a few more times to ensure these ingredients are well incorporated.
5. Taste the pesto and adjust the seasoning if necessary according to your preference.
6. Transfer the sun dried tomato pesto to an airtight jar or container and refrigerate. It's best to let the pesto sit for a few hours before use to allow the flavors to meld together.
7. This pesto can be used in a variety of ways. Spread it on crusty bread for a flavorful snack, toss it with freshly cooked pasta for a quick meal, or use it as a sauce for grilled vegetables and meats for a Mediterranean twist.