I had a craving for a deep tomato flavor, but since tomatoes still aren't at their vine-ripened peak, I thought I would pull out this recipe from the repertoire to use for a weeknight meal. Simple, quality ingredients, easy to prepare, a variety of applications and tons of flavor? Now that's a recipe that I like. This is an excellent sauce to have on hand to toss with pasta for a quick meal or use as a topping to sautéed or grilled fish and/or chicken. It also makes for a nice spread on country bread or crostini. Use it as condiment for sandwiches or panini. Better yet, use it as an ingredient into a wonderful main dish salad dressing (just a little hint for my next post). Stay tuned...
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!