• Fast
• Vegetarian
• Make-Ahead

Ingredients

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

Directions

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.