Happy Thursday, folks! We’re one day closer to the weekend and I, for one, am celebrating! Last weekend was so full of fun that I feel like I still haven’t quite caught up on sleep from it all! We watched our Auburn Tigers basketball team win and my Patriot’s lose (to everyone else’s pleasure). We hugged family and friends, and I did a photo session a sweet lady. On Monday, February 5, we celebrated 6 months of marriage with a nice meal out and an early night at home.It has been a long week and I’m excited to get some rest this weekend.

This is week 6 of #hhtries52 and I just had to share my favorite pesto recipe. I make this often and I rarely buy pesto at the store anymore because I think this is so much better. You can remove the sun-dried tomatoes if you’d like the good ole green pesto instead.

I know, I know… you’ve already seen this pesto shared on the blog. And you did, on our Paneed Chicken with Pesto Zoodles recipe (where you can find my favorite tools for this recipe). But, honestly, I felt this pesto deserved its own recipe. So here it is. 🙂

Sun Dried Tomato Pesto


  • 2 oz grated parmesan
  • 1 cup fresh basil leaves
  • 1/4 cup pine nuts
  • 1/4 cup olive oil
  • 3 tbsp sun-dried tomato
  • 1 garlic clove
  • 1/8 tsp salt


  1. Combine all ingredients in a food chopper/processor until blended thoroughly
  2. Serve immediately or store in the refrigerator for 5-7 days or 3-4 months in the freezer

Do you love pesto as much as I do? Leave me your thoughts on this one below!

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