Sun-Dried Tomato Pesto
Diane Grossman
This is great over pasta or as an appetizer, spread over slices of baguette
ingredients
- 1/2 cup Basil - packed tight
- 1/4 cup Pinenuts or Blanched Almonds
- 1/4 cup Sun-Dried Tomatoes-packed in oil - drained
- 2 Garlic Cloves
- 1/8 teaspoon Red Pepper flakes
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup Balsamic Vinegar
- 1/4 cup water
- 2/3 cup Parmesan Cheese or any other hard cheese with a sharp flavor
directions
- 1
In a blender or food processer combine ingredients together. Blend WELL.
- 2
Store in an air tight container and it will keep for several weeks in the fridge.
Source: Mike Johnson - tweeked by Mary Balbiani
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