Friday, July 2, 2010

Sun-Dried Tomato Pesto

This is one of my favorite Italian basics. Intense and sweet I love the concentrated flavor of sun-dried tomato pesto.
1 8.5oz jar sun-dried tomatoes packed in olive oil
1 cup (Packed) fresh basil leaves
2 garlic cloves
3/4 cup freshly grated parmesan cheese
1/4 cup roasted pine nuts
1/2 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste

In a food processor, pulse the sun-dried tomatoes and their oil with the basil, garlic and pine nuts just until the tomatoes are finely chopped.  Transfer the pesto to a medium bowl, and stir in the cheese adn salt and pepper.  Season the pesto with more to taste.  Depending on the oil in your sundried tomatoes you might need to add more Extra Virgin Olive oil in order to get it to the right consistancy.
(this pesto will last for 1 week if stored in an air-tight container.)

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