Sun-Dried Tomato Pesto with Fresh Rosemary

Name: Sun-Dried Tomato Pesto with Fresh Rosemary
Prep time: 15 min
Total time: 15 min
Yield: Makes 4½ cups
Cuisine: American
Ingredients: 2 cups sun-dried tomatoes packed in oil; 2 cups sun-dried tomatoes packed in oil; 1 clove garlic, roughly chopped; 1½ cups extra-virgin olive oil; 2 tablespoons finely chopped fresh rosemary; 1 cup freshly grated Romano cheese; 2 tablespoons salt; ¼ teaspoon crushed red pepper flakes

Preparation info

Makes
4½
cups

Difficulty
Easy
Ready in
15 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This simple recipe can be made ahead of time and stored for up to 1 month in the refrigerator in a sealed container. Toss the pesto with a pound of freshly cooked pasta; add it to any tomato-based sauce for an extra boost of flavor; or spread it on sandwiches. Try it and find your own favorite use for it.

Ingredients

2 cups sun-dried tomatoes packed in oil
1 clove garlic, roughly chopped
1½

Americas
United States
Pasta
Gluten-free
Vegetarian

Method

Combine the sun-dried tomatoes, garlic, oil, and rosemary in a blender and pulse until the tomatoes become a fine paste. Transfer the mixture to a bowl and add the Romano, salt, and crushed red pepper flakes. Stir to combine and the pesto is ready to use.