Last of the Basil? No worries!


Is it about to frost in your neck of the woods?  If so, go save your basil and make this delicious pesto – you’ll be able to enjoy it all year long!

Sun Dried Tomato Basil

large handful of basil leaves (probably a cup and a half or two)

1/4 c. parmesan

1/4 c. pine nuts, toasted

2 cloves garlic

5 sun dried tomatoes

olive oil

sea salt

freshly cracked pepper

In your food processor, blend the basil, parmesan, pine nuts, garlic and tomatoes.  Drizzle in olive oil until it reaches the consistency you desire (some people like their pesto a bit chunky, some like it smoother).  Season with salt and pepper to taste.

This is wonderful over pasta, and perfect with by read and olive oil for dipping.  It freezes very well, so it’s a great way to enjoy a fresh summer taste in the dead of winter.

Ready to save your dinner?  Check out my new e-course and learn how to easily plan weekly menus that your family will enjoy eating and you’ll be able to get on the dinner table WITHOUT stress!

Shared on Real Food Wednesdays.

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