Ingredients20 m servings 204
- Place sun-dried tomatoes in a small pot and cover with water; bring to a boil. Remove from heat and let tomatoes soften, about 10 minutes. Drain.
- Blend tomatoes, basil, Parmesan cheese, garlic, and salt in a blender until mixed. Slowly add olive oil, about 1/4 cup at a time; blend until smooth.
Per Serving: 204 calories; 20.8 4.2 1.6 1 452 Full nutrition
ReviewsRead all reviews 12
Really great recipe. Used 3/4 tbsp. garlic and found it just right (you know that kind already minced in the jar). Deep and rich flavour. Served it over toasted baguette slices (thin) Don't real...
10 STARS - Killer Recipe! I could eat this on bread, on pasta or just by the spoonful. Thanks! It's delicious! UPDATE: I did use jarred packed in oil type sun dried tomatoes.
This was delish! I spread it on some grilled baguette slices. Next time I make it, and there will be a next time, I'll use less salt. Hubby said he'd like it over some pasta so I'll give it a tr...
Great recipe. Doesn't require any change. Flavour is intense.Matches really well with French baguettes. I had done it for spinach & feta pita bake (from this site).The only thing like other revi...
Awesome! I made this exactly as directed, using store bought dry packed sundried tomatoes and fresh basil from my garden. The recipe is super simple and balanced very well. It's not overpoweri...
Love the variety in this recipe and the colors are beautiful too! Made a batch of this - was able to freeze in ice cube trays and have some left over for tonight's grilled pizza! Delicious! Ma...
Oh Yum! I was out of sun dried tomatoes, so I simply roasted some diced tomatoes and garlic and then proceeded with rest of recipe. Bursting with freshness - simply delicious over toasted home...
yummy! used it in the spinich and feta pita bake recipe from this site-so good!!