Sun-Dried Tomato Pesto

Name: Sun-Dried Tomato Pesto
Ingredients: 2 Cups sundried tomatoes packed in olive oil, drained and oil reserved; 3/4 Cup extra virgin olive oil with reserved oil from tomatoes and additional oil to make up the amount needed; 2 tablespoons Old World Italian Rustic Fennel & Herb Seasoning; 1 tablespoons tomato paste; 3 cloves garlic; 1/2 cup toasted walnuts (optional); 1/2 cup grated parmesan cheese (optional); sea salt to taste

This Sun-Dried Tomato Pesto is a rich and savory topper for meatballs, pasta, or crusty bread for Italian-inspired flavors.

Yield: 2 Cups

Ingredients

2 Cups sundried tomatoes packed in olive oil, drained and oil reserved
3/4 Cup extra virgin olive oil with reserved oil from tomatoes and additional oil to make up the amount needed
2 tablespoons Old World Italian Rustic Fennel & Herb Seasoning
1 tablespoons tomato paste
3 cloves garlic
1/2 cup toasted walnuts (optional)
1/2 cup grated parmesan cheese (optional)
sea salt to taste

Preparation Instructions:

Pulse tomatoes, olive oil, Old World Italian spice blend, tomato paste, garlic, walnuts, and cheese if using, until a mostly smooth paste is formed in a food processor.

Season with additional salt if needed.

Warm paste over low heat before dolloping on top of meatballs.

Store Sundried Tomato Pesto, covered in the refrigerator, for up to 7 days or freeze for 1 month.

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Sun-Dried Tomato Pesto

Ingredients

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