3/4 cup oil-packed sundried tomatoes
1/2 cup H-E-B Olive Oil
8 cloves garlic, peeled and quartered
1/4 cup pine nuts or slivered almonds
1/4 cup fresh basil leaves, stems removed
1/2 teaspoon salt
Combine 1/4 cup of olive oil, garlic, nuts, basil leaves and salt to food processor bowl.
Process for 15 seconds until coarsely chopped.
Add remaining olive oil and process 15 more seconds.
Place pesto in a jar with lid and refrigerate until ready to use.
Pesto can be stored in refrigerator for one week and in freezer for 3 months.
Bring to room temperature before using.
For grilled pizza, use 1/4 cup pesto on pizza crust
No Nutritional Information Available
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