Sun-Dried Tomato and Pistachio Pesto

Kitchen Tested
  • Yield 8 servings


6 garlic cloves, minced
1 cup sun-dried tomatoes
1/2 cup shelled pistachios
1/4 cup chopped basil
1/4 teaspoon salt
Coarsely ground black pepper.
3/4 cup extra-virgin olive oil
1/2 cup grated Parmesan


  1. Place garlic in blender or food processor; pulse until chopped. Add tomatoes, pistachios, basil, salt and pepper; process until coarsely chopped. Gradually add oil and process until combined but not pureed. Stir in cheese. Store covered in refrigerator up to 1 month. Yield 1 1/2 cups.

Recipe courtesy of Jill DeBona.



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