Sun-dried Tomato Pesto

makes about 1 1/2 cups


1 (3.5-ounce) package of sun-dried tomatoes

1/2 cup plus 2 Tablespoons Extra-Virgin olive oil

1 cup packed fresh basil leaves

2 medium garlic cloves, peeled and roughly chopped

1/2 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper


In the bowl of a food processor, blend the tomatoes, oil, basil, and garlic until the tomatoes are finely chopped.  Add the cheese, salt and pepper, and pulse to combine.  Taste for seasoning.  (The pesto will last for up to one week if stored in an airtight container.)  Enjoy!


Printed from thegalleygourmet.net