|A variation on a classic Italian sauce: basil pesto mixed with the interesting flavor of sun-dried tomatoes.|
|Directions||Blender: Process everything but the olive oil until finely chopped. Stir in the olive oil.
Knife: chop the basil until it is dark green, pasty, and no longer resembles basil (about 5 minutes). Mix in remaining ingredients.
Stir into pasta or spread on bread for bruschetta. It’s wonderful contrasted with something tangy, like almond feta.
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