When you need a little something different, try this sun-dried tomato pesto! Made with pine nuts (or any other nut), it's punchy and sweet. Try it with pasta (of course), but also as a spread on sandwiches or as a dip with veggies!
Check our IG video tutorial here.
✨1/2 cup pine nuts (or other nut)
✨1 cup un-dried tomatoes packed in oil
✨3/4 cup grated Parmesan cheese
✨1/2 teaspoon kosher salt
✨1/4 teaspoon pepper
✨1/4 teaspoon chili flakes (optional)
✨1/2 cup extra virgin olive oil
+ Place all the ingredients except olive oil into a food processor or blender. Pulse a few times until chopped well.
+ With the motor running, steam in the olive oil, pausing to scrape down the sides once or twice, until the pesto has a uniform, but not-quite-pureed, consistency.
+ Use right away or store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months for when needed.