Sundried Tomato and Basil Pesto

I'm a big fan of sauces and this Sundried Tomato and Basil Pesto ranks right up there in my top favourites. Essentially, this recipe takes all the goodness that you'd find a regular basil pesto and elevates it to a new level by adding in the tangy flavour of the tomatoes. The result is a well-balanced condiment that is a perfect accompaniment for meats, cheeses, and charcuterie. It also works well as a topping for our Campfire Beef Chili or Bison and Leek Chili. Enjoy!
Servings: 1 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 2 cup fresh basil (washed and trimmed)
  • 1/2 cup sundried tomatoes
  • 1/2 cup pepitas (toasted)
  • 1/2 cup olive oil
  • 1/2 cup Parmesan cheese (grated)
  • 2 cloves garlic (whole)
  • 2 tbsp lemon juice
  • 1/2 tsp Kosher salt
  • 1/8 tsp black pepper (freshly ground)
Instructions
    Mise en Place
  1. Assemble equipment: food processor, spatula, citrus juicer, grater, small frying pan, measuring cups and spoons. Peel garlic, juice lemon, wash and trim basil, measure and separate all ingredients.
    2. Cooking and Assembly
  2. Toast pepitas in a small frying pan over medium heat for 5 minutes. Set aside to cool.
  3. Combine toasted pepitas, lemon juice, garlic, and sundried tomatoes in a food processor and pulse until combined, scraping sides if needed.
  4. Add basil and pulse until the desired consistency has been achieved.
  5. Run food processor while slowly adding olive oil. Scrape sides and pulse to complete. Add salt and pepper to taste.
Recipe Notes

This pesto can be stored in the fridge for up to 1 week, and up to 1 year in the freezer.