Sundried Tomato and Toasted Pistachio Pesto – Eat Well

Name: Sundried Tomato and Toasted Pistachio Pesto – Eat Well
Ingredients: 1/2 cup shelled pistachios, divided (125 mL); 8 oz dried sundried tomato halves (250 g); 3/4 cup canola oil (175 mL); 1/2 cup fresh basil leaves (125 mL); 1/2 cup freshly grated Parmesan (125 mL); 1 garlic clove; ¼ tsp Kosher salt (1mL); ¼ tsp ground pepper (1mL)

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Sundried Tomato and Toasted Pistachio Pesto – Eat Well

Ingredients

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1/2 cup shelled pistachios, divided (125 mL)8 oz dried sundried tomato halves (250 g)3/4 cup canola oil (175 mL)1/2 cup fresh basil leaves (125 mL)1/2 cup freshly grated Parmesan (125 mL)1 garlic clove¼ tsp Kosher salt (1 milliliters)¼ tsp ground pepper (1 milliliters)

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Instructions

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Preheat oven to 350°F (175°C).Place 1/4 cup (60 mL) of pistachios onto a baking sheet. Place pan in oven and toast nuts for about 6-8 minutes, or until lightly browned, being careful not to burn.Remove from oven and let cool.Place tomatoes into a saucepan and add enough water to cover. Bring to a boil then reduce heat and simmer until tomatoes have plumped up, about 5 minutes. Remove from heat, draining any remaining water, and let cool.Place all ingredients into a food processor and process to a smooth paste.

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