Sundried Tomato Pesto

(from Organic Gal’s recipe box)

Source: Tony's Town Square (from RecipeThing user Asaka)


  • 4 oz olive oil
  • 4 oz sundried tomatoes (rehydrated til tender)
  • 2 T basil
  • 2 T italian parsley chopped
  • 2 oz parmesan cheese (grated)
  • 2 oz pine nuts (chopped)
  • 2 oz balsamic vinegar
  • 1 T tomato paste
  • 3 oz crushed canned tomato
  • 2 oz red wine
  • 1 oz white onion (diced)


  1. Rehydrate sundried tomatoes by soaking in warm water for a few minutes until tender.

  2. Place basil, garlic, pine nuts, parsley, onion, and sundried tomatoes in food processor or blender.

  3. Puree.

  4. Add all remaining ingredients except parmesan and olive oil. Once again puree.

  5. Stir in olive oil and parmesan cheese, salt to taste.

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