- One 8-ounce jar sun-dried tomatoes, drained
- 2 cups loosely packed fresh basil
- 2 cloves garlic
- ¼ cup pine nuts
- ¼ cup olive oil
- ¼ cup grated Romano or Pecorino cheese
- Place all ingredients in a blender and blend until creamy.
This Basil Tomato Pesto recipe is a little twist on a classic recipe. It’s healthy, delicious and sure to be a hit!
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