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Sun Dried Pepper Pesto


1 7.05 oz jar Pastene Sun-Dried Peppers in Oil
1 cup fresh basil leaves
½ cup parmesan reggiano, grated
½ cup Pastene Extra Virgin Olive Oil
¼ cup Pastene Pine Nuts
3 tsp Pastene Minced Garlic
½ tsp salt


  • In a food processor, combine sun-dried peppers in oil, basil, parmesan, pine nuts, garlic, and salt.
  • While food processor is running, slowly add olive oil until emulsified. 
  • Transfer to an airtight container and store in the refrigerator for up to one week.
  • When using with pasta, reserve ¾ cup of pasta water. Mix the pesto with pasta and add the reserved water to loosen the sauce.  Serve topped with parmesan cheese.

Product Used

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