Sun-Dried Tomato Pesto

This is something I created on a whim and it turned out sweet and delicious.

The only problem is how it looked… I’ll need to work on the color.


  • 1 1/2 cup fresh basil leaves
  • 3.5 oz sun-dried tomatoes in olive oil
  • 1/4 cup pecans
  • 1 tsp balsamic vinegar
  • 1 T extra-virgin olive oil
  • salt and pepper

Mix first three ingredients and salt and pepper in a food processor until incorporated. Then, add the olive oil while pulsing to create a creamy texture. Finish with the vinegar.

I used this for my smoked salmon pizzettes.


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