With all the sun-dried tomato pesto we’ve been consuming around here the past few weeks, I have decided that it would be appropriate for me to go ahead and repost the recipe I came up with last summer.
I simply cannot get enough.
|1. pinenuts and almonds, 2. sun-dried tomatoes, 3. parmesan cheese, 4. onion, garlic, parsley, red pepper flakes, dried basil, salt, and pepper, 5. really good olive oil|
Sun-Dried Tomato Pesto
One 3 oz. package sun-dried tomatoes, soaked in hot water (or 1 jar of oil-packed tomatoes)
1/4 to 1/2 cup good Parmesan cheese (read: not Kraft)
1/2 to 3/4 cup good extra-virgin olive oil
1/4 sweet onion, grated
1 clove garlic, minced
pinch each: black pepper, red pepper flakes, salt, dried basil
a few teaspoons finely chopped parsley
Place the sun-dried tomatoes in the bowl of a food processor. Pulse until the tomatoes are roughly chopped. Add the remaining ingredients up to the olive oil. Process until smooth. Add enough olive oil to make the pesto the desired consistency–about 1/2 to 3/4 cup. Yields about 2 cups.
Spread for crackers, toasted bread rounds, sandwiches
Dip for veggies
Pasta sauce–you should a little pasta cooking water for a smoother sauce
EDIT: You can use a jar of oil-packed tomatoes and it is even better!
The Best Chicken Sandwich (chicken, chevre, and sun-dried tomato pesto)
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Sun-Dried Tomato Vinaigrette
Revisited: Sun-Dried Tomato Pesto (revisions to the recipe are also posted above)
Have You Tried: Sun-Dried Tomatoes
How-To: Soaking and Softening Sun-Dried Tomatoes