Oven Dried Tomato and Basil Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Condiment
Serves: 2 cups
Ingredients
  • 2 cups grape tomatoes, cut in half
  • 1 cup packed fresh basil leaves (about 1.5 ounces)
  • ¼ cup pine nuts
  • ¼ Parmigiano Reggiano cheese
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil
Instructions
  1. Lay cut tomatoes on a baking sheet and place in an oven at 135 degrees until about halfway dried. Alternatively, place in the oven with the light on overnight to dehydrate them.
  2. Combine semi-dehydrated tomatoes with basil, nuts, cheese, garlic, lemon juice, salt and pepper in a food processor and pulse until finely chopped and well combine. Add olive oil and pulse for a few seconds to incorporate.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2020/10/oven-dried-tomato-and-basil-pesto/