Sun Dried Tomato Pesto
  • 9 oz pkg sun dried tomatoes {dry packed}
  • ¾ cup olive oil {if you use oil packed tomatoes, use the oil in the jar first}
  • 4 garlic cloves
  • handful of fresh basil
  • handful of fresh parsley
  • salt & pepper to taste
  • 1 french baguette, sliced
  1. Preheat an oven to 375.
  2. Place the sliced baguette in a single layer on a lined baking sheet. Brush with a little olive oil and bake until golden, about 8-12 minutes.
  3. Add the dun dried tomatoes, olive oil, parsley, basil and garlic to a food processor and mix until finely chopped. Season with salt & pepper to taste.
  4. If you aren't using it right away, add the pesto to a jar and top with additional oil to cover the pesto. Cover and refrigerate.
Recipe by LeMoine Family Kitchen at