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 Recipe: Sun-Dried Tomato Pesto
A variation on a classic Italian sauce: basil pesto mixed with the
interesting flavor of sun-dried tomatoes.
| Yield |
2 c |
| Time |
10 minutes |
| Tools |
- blender or chopping knife
- large bowl
- wooden spoon
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| Ingredients |
- 2 c fresh basil, packed
- 3-5 cloves garlic, minced
- ½ c chopped pine nuts or walnuts
- ½ c grated parmesan cheese
- 5-6 T olive oil
- 6 oz oil-packed sun-dried tomatoes, chopped
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| Directions |
If you have a blender, put everything but the olive oil in and process until finely chopped. Stir in the olive oil and serve. If you don't have a blender, chop the basil until it is dark green, pasty, and no longer resembles basil (about 5 minutes).
Mix chopped basil with the other ingredients and serve.
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| Notes |
This is wonderful over pasta, especially topped with a bit of fresh goat cheese. |
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Laura K. Lawless
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