Sun-Dried Tomato Pesto | Pesto Alla Mama Gina

Serves 4-6 (for pasta or dip)

Ingredients

1 cup sun-dried tomatoes*
2-4 large garlic cloves (to taste) 
3/4 cup fresh parsley
1/2 tbsp salt
1 tsp dried oregano 
1/4 cup extra virgin olive oil*

*I used vacuum sealed sun-dried tomatoes. Jarred sun-dried use preservatives that can change the flavour. Reduce the amount of oil if using jarred because they are preserved in oil. 

*Use more or less oil until you have a thick mixture that is visibly oily. 

Recipe

1. In a food processor, pulse the sun-dried tomatoes with the garlic until everything is finely chopped.

2. Add in the parsley, salt, dried oregano, and extra virgin olive oil to the food processor.

3. Pulse again until the parsley is chopped and well combined with the other ingredients.

4. If needed, blend with more olive oil until it reaches a coarse mixture that is visibly oily.

5. Taste the pesto and adjust the salt or any other seasonings according to your preference.

6. Serve the sun-dried tomato pesto with pasta, on crostini, as a dip for veggies and crackers, or use it in soups and breads for extra flavor.

7. Any leftover pesto can be stored in an airtight container in the refrigerator for up to 4 weeks. Allow to come to room temperature if serving as a dip or spread. Add extra virgin olive before serving. 

Enjoy your delicious sun-dried tomato pesto and get creative with various ways to use it in your dishes!