Sun-Dried Tomato Pesto
photo by gailanng
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 cup
ingredients
- 1⁄4 cup pine nuts
- 1⁄2 cup dry packed sun-dried tomato
- 3 tablespoons tomato paste
- 1⁄4 teaspoon black pepper
- 1 pinch salt
- 1⁄3 cup extra virgin olive oil
- 1⁄4 cup parmesan cheese, grated
- 1 garlic clove, minced
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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RECIPE SUBMITTED BY
I love to cook. ?Lately I have been baking a lot of bread, pizza dough and sweets. ?I have been a member for many years, and this site is where I come to for something new or old. ?I am hoping to soon add more recipes to my collection.