Monday, February 13, 2012

Sun Dried Tomato Pesto

Blend up a batch and keep on-hand for quick dinners and easy entertaining.
 



1 cup sun dried tomatoes
1/4 cup basil
1/4 cup pine nuts (or walnuts)
1/4 cup Parmesan cheese
4 cloves garlic
1 teaspoon coarse salt
1 cup extra virgin olive oil






 


Combine all ingredients except oil in the bowl of a food processor and process until tomatoes are finely chopped.  With processor running, pour oil slowly into mixture and process until smooth.




 

Store in a tightly sealed container in the refrigerator.  Toss with hot cooked pasta, spread on toasted bread for a quick crostini, spread on a pizza crust and top with fresh mozzarella and basil, the possibilities are endless!

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