Serves 2 to 3
1 cup (250 ml) oil-packed sun-dried tomatoes
½ cup (125 ml) toasted pine nuts
1 cup (250 ml) fresh cilantro, packed
1 garlic clove
1 tbsp (15 ml) lemon juice
salt and pepper, to taste


  1. Strain 1 cup (250 ml) of sun-dried tomatoes from a jar reserving ¼ cup (60 ml) of the oil.
  2. In a food processor, add all ingredients with reserved oil and blend until spreadable. Sun-dried tomatoes can be very salty, so taste pesto first before adding any salt. If needed, add salt just before serving. Can be refrigerated for up to 2 weeks.
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