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Herb and Sun-Dried Tomato Pesto
© Tina Rupp

Herb and Sun-Dried Tomato Pesto

  • SERVINGS: Makes about 1 1/2 cups
  • FAST
  1. 1 cup coarsely chopped Italian parsley leaves
  2. 1/2 cup sliced oil-packed sun-dried tomatoes
  3. 1/2 cup extra-virgin olive oil
  4. 2 garlic cloves, chopped
  5. 10 sage leaves, chopped
  6. 1 teaspoon fresh oregano
  7. 1 teaspoon fresh thyme
  8. 1 teaspoon fresh rosemary
  9. Salt and freshly ground pepper
  10. Crushed red pepper
  1. Combine all of the ingredients in a food processor and pulse until the sun-dried tomatoes, garlic and herbs are minced.
Make Ahead The pesto can be refrigerated for up to 1 week. Bring to room temperature before serving. Serve With Mediterranean Kebabs.
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