Sun-Dried Tomato and Pistachio Pesto

  • Yield: 8 servings


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