Classic italian pesto rosso
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Sundried Tomato Pesto
- In a food processor, combine the sun-dried tomatoes, basil leaves, Parmesan cheese, pine nuts, and garlic cloves.
- Mix until the well combined and smooth, if the mixture is to dry add some olive oil.
- Season with salt to taste.
- Use immediately or store in an airtight container in the refrigerator for up to a week.
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