A delightful twist on classic pesto, combining fresh herbs and sun-dried tomatoes for a flavorful spread.
Place the fresh parsley in the food processor and pulse until roughly chopped.
Ensure the parsley is dry to avoid excess moisture in the pesto.
Add the sun-dried tomatoes, pine nuts, garlic, lemon juice, and sea salt to the food processor. Pulse until the mixture is well combined but still slightly chunky.
Scrape down the sides of the processor to ensure even blending.
Slowly drizzle in the olive oil while pulsing the mixture until it reaches your desired consistency.
For a creamier pesto, blend for a longer time.
Transfer the pesto to a serving dish or storage container. Serve immediately or refrigerate for later use.
Cover the pesto with a thin layer of olive oil to preserve its freshness.
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