Herb and Sun-Dried Tomato Pesto

  • Total Time:
  • Servings: Makes about 1 1/2 cups

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  • 1 cup coarsely chopped Italian parsley leaves
  • 1/2 cup sliced oil-packed sun-dried tomatoes
  • 1/2 cup extra-virgin olive oil
  • 2 garlic cloves, chopped
  • 10 sage leaves, chopped
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • Salt and freshly ground pepper
  • Crushed red pepper

How to make this recipe

  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.

Contributed By Photo © Tina Rupp Published June 2008

485119 recipes/herb-and-sun-dried-tomato-pesto 2013-12-06T23:31:50+00:00 Tina Ujlaki spring|summer|entertaining|barbecue-cookout|mediterranean|sauces-and-condiments|6|8|basic-easy|fast|make-ahead|no-cook|staff-favorite june-2008,Tina Ujlaki,grilling recipes,pesto,condiment,sun-dried tomatoes recipes,herb-and-sun-dried-tomato-pesto 485119

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