Sundried Tomato PestoBy Toni Fiore • Apr 23rd, 2007 • Category: Light Bites Print
Sundried Tomato Pesto
This recipe is wonderful – very dense and delicious. The measurements are not exact, however there is no way to mess this up.
Six oven dried tomatoes (see Cathi’s Oven Dried Tomatoes)
1 whole bulb roasted garlic
1 clove fresh garlic, coarsely chopped
1 handful fresh basil (about 1/2 cup of leaves)
Oil from Garlic Confit
Salt and pepper
Place all ingredients in a food processor and begin processing. As you run the machine, drizzle in the oil just a little at a time, until the mixture becomes cohesive but is not oily. Season the pesto with salt and pepper and process for another second or two. Serve this flavorful pesto over hot pasta or as a spread. The flavor is intense, deep and rich, so a little goes a long way.
If desire you may add grated cheese and pine nuts for a more traditional pesto. However if you plan on freezing this pesto do not add cheese or nuts until just prior to serving.
Delicious as a spread for bread and adds tomato punch to dressings or sauces.
Toni Fiore is Toni Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has lived in Italy and Germany and now resides in southern Maine. She is the author of: Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian
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