Sun Dried Tomato Basil Pesto (makes 1 1/2 cups - 6 servings)

Prep Time: 0 mins Cook Time: 0 mins

egg free

nut free

gluten free


  • 1 8.5 oz Jar Sun Dried Tomatoes
  • 1 Cup Basil, packed
  • 1 small garlic clove
  • 1/2 Cup parmesan cheese, grated
  • 1/2 Tsp kosher salt


1. Place all the ingredients in a food processor and blend until smooth (if the pesto is too thick, add additional olive oil).
2. Serve.

*Place into ice cube trays and freeze then pop into ziploc bags. When ready, defrost in fridge for 24 hours or toss in with your hot pasta - tossing until it defrosts.