Sun-Dried Tomato Pesto

Recipe by daisygrl64
READY IN: 25mins
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • in small dry skittle, toast pine nuts over med heat, shaking pan often until light golden 3-5 minutes, transfer to food processor and let cool.
  • in heatproof bowl, cover tomatoes with 1/2 cup boiling water, soak until softened, about 10 minutes. drain, reserving 2 tablespoons soaking liquid.
  • add tomatoes and reserved liquid to food processor.
  • add tomato paste, pepper and salt, finely chop, with motor running add oil in thin steady stream until pureed.
  • pulse in Parmesan cheese and garlic.
  • To Make again:.
  • Refrigerate in air tight container for up to 5 days, or freeze for up to 6 months.
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