Sundried Tomato & Basil Pesto

Here’s some good advice from me to you. When you have a spare 5 minutes (because that’s all you need) , whip up a batch of this stuff and have it on hand to turn your meal from ho-hum to kick-arse any day of the week. Seriously, spread this stuff everywhere! Bored with salmon?? Chuck this on it and bake it. Plain old chicken?? Stuff that breast with the good stuff, wrap it bacon, and voila, gourmet. Embracing your inner Hippie? Toss it through some veggie noodles for a meat-free meal. Or just grab some carrot sticks for your arvo snack. Ahh pesto, you’re the besto!! I used dry sun-dried tomatoes for this recipe which I soaked in water for 30 minutes, but I’m sure the jarred ones would work fine as well, just drain them off first.



Soak your sun-dried tomatoes in water for 30 minutes if using the dry version. Drain.

Toast your pine nuts in a dry pan.

Put your tomatoes, basil, pine nuts and garlic (if using) in a food processor and blend. You may need to scrape the sides once or twice. With the processor going, drizzle in the oil a tablespoon at a time. Do the same with the water. Season with pepper and you should have a gorgeous pesto paste.


  • 1 cup sun-dried tomatoes
  • 1/2 cup firmly packed basil leaves
  • 1/4 cup pine nuts, toasted
  • Clove of garlic (optional)
  • 3-4 tablespoons olive oil
  • 3-4 tablespoons water
  • Black pepper to taste