Tuesday, July 22, 2008

The Best EVER Sun-Dried Tomato Pesto

1.5 cup fresh basil leaves (2.25oz)
.5 cup sun-dried tomatoes (3 oz)
1 cup pine nuts
2 large or 4 small garlic cloves
1/8 tsp pepper, ground
1 cup olive oil
1 cup parmesan cheese

1) Reconstitute the tomatoes by pouring boiling water barely over the top of them. Leave them there until they are soft and pliable.

2) Toss everything in the food processor and whirl away until you reach the desired consistency.

Truthfully, the original directions were more complicated than that, but this method gives you the same results with less headache. :) This was so good it was making us swoon! You could eat this spread on bread, with goat cheese, as part of a pasta dish... yummy. We (I) ate it in big spoonfuls until Connie took it away from me and froze it. hahaha :)

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