SUN-DRIED TOMATO PESTO
About 1 ⅓ cups
Spread this on bruschetta or pizza, toss it with pasta, or serve it with grilled poultry or seafood.
Combine in a small saucepan:
- ⅓ cup chopped, drained oil-packed sun-dried tomatoes
- Water to cover
Bring to a boil, then remove from the heat and let stand for 20 minutes.
Meanwhile, combine in a food processor:
- 1 cup loosely packed fresh basil leaves
- ⅓ cup grated Parmesan
- 1 large garlic clove, chopped
Pulse until finely ground. With the machine running, pour into the food processor in a slow, steady stream:
- ¼ cup extra-virgin olive oil
Drain the tomato mixture, reserving the liquid. Add the tomato mixture to the processor and finely chop. Blend in ⅓ cup of the reserved soaking liquid. Season to taste with:
- Salt and black pepper