Amy’s Sun-Dried Tomato Pesto

Amy’s Sun-Dried Tomato Pesto

Workout Recovery Drink Reading Amy’s Sun-Dried Tomato Pesto 1 minute Next Burmese Zucchini and Peas

A great topping for appetizers, raw veggies, bread and more!


6 oz sun-dried tomato bits/pieces (unsalted)
8 oz raw pine nuts (whole or slightly chopped)
1 cup extra virgin olive oil (cold-pressed)
several large cloves of garlic (peeled) and chopped fine
1 tsp dried basil
unrefined sea salt to taste


1. In a blender, add chopped garlic, half of the sun-dried tomatoes and half of the oil and blend until mixed but still slightly chunky.
2. Remove mixture into a bowl.
3. Blend remaining tomatoes and oil until smooth.
4. Add to chunky blend in bowl and mix with spoon.
5. Stir in pine nuts, basil and unrefined sea salt.
6. Serve with crackers, celery stalks, garlic bread, or whatever trips your trigger.

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