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Sundried Tomato Pesto


3 cups sundried tomatoes (not in oil)
1 cup D’Avolio Garlic Infused Olive Oil
Minced fresh herbs such as oregano & parsley
1 1/4 cup D’Avolio Premium Balsamic Vinegar
Sea salt & fresh ground pepper to taste


Put all ingredients in to the bowl of a food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers as a spread.

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