Sun-Dried Tomato Pesto (No Nuts)

Ingredients

• 3 cloves garlic, peeled
• 2 Tablespoons fresh lemon juice
• 1/4 cup sun-dried tomatoes, packed in oil
• 2 cups fresh basil leaves, lightly packed
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon coarse sea salt, or more to taste

Directions

1. In a food processor, combine the garlic, lemon juice, sun-dried tomatoes, basil, and olive oil. Pulse until the mixture is well combined and slightly chunky.
2. Add the salt and pulse again until desired consistency is reached.
3. Taste and adjust seasonings as needed.

Interesting Facts

• Sun-dried tomatoes are a great source of vitamins A and C, as well as fiber, manganese, and potassium.
• Pesto can be used as a topping for pizza, in pasta, as a spread for sandwiches and wraps, or as a dip for vegetables.
• Pesto can be stored in the refrigerator for up to one week or frozen for up to three months.