Ingredients:

  • 8 oz (225g) sun-dried tomatoes in olive oil
  • 2 tbsp (30ml) fresh lemon juice
  • 1/4 cup (35g) pine nuts
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 cup (30g) fresh basil leaves
  • 2 cloves (6g) fresh garlic, peeled
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Place the sun-dried tomatoes (including the oil from the jar), pine nuts, garlic cloves, and lemon juice into the blender.
  2. Pulse the mixture 5–7 times until the garlic and nuts are broken down into small, grainy bits.
  3. Add the fresh basil and Parmesan cheese. Blend on medium-high for 30–60 seconds until the sauce reaches a velvety, spreadable consistency and a deep mahogany color.
  4. Taste the sauce and stir in salt and pepper using a spatula. If the sauce is too thick, drizzle in an extra tablespoon of olive oil or a splash of water.