This pesto is so incredibly flavourful, it lasts a long time in the fridge and it is so versatile. I use it as my base for pizzas, toss grilled veggies in it, add it to scrambled eggs and quiche and use it in a grilled panini sandwich. It can be hard to find quality jarred sun dried tomatoes that use olive oil instead of sunflower or safflower oil, but if you cannot find them with olive oil, my suggestion would be to squeeze as much oil out as possible and then use a little more olive oil in the recipe if needed for a good consistency.
3 cups sun dried tomatoes
1/4 cup fresh parsley
2 garlic cloves
1 1/2 tablespoon raw honey
1 1/2 teaspoon chili flakes
1/2 teaspoon fresh ground pepper
1/4 cup extra virgin olive oil (you may need more)
salt to taste
Note- Omit the honey for a low carb tapenade.
If you are using sun dried tomatoes in oil, be sure to drain the oil from the sun dried tomatoes.
Next, add all of your ingredients to the food processor, except for the oil, use the pulse button on the food processor and pulse until everything is well combined and broken down.
Next, turn your food processor back on for 10-15 seconds and add the olive oil, you may need more. Season with salt and fresh ground pepper.
