An intensely flavored pesto, use it alone
as a pizza or sandwich spread or combine it with equal amounts
of mayonnaise, fresh goat cheese, or plain yogurt.
Sun-Dried Tomato
Pesto
- 1/4 cup minced rehydrated sun-dried tomatoes
1 tablespoon extra virgin olive oil
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
1 clove garlic, minced
1/4 teaspoon freshly ground pepper, or to taste
1/2 teaspoon red pepper flakes, or to taste
Salt to taste
1 tablespoon minced fresh flat-leaf parsley
- Process all the ingredients; except the
parley, in a food processor until smooth. Stir in the parsley.
Taste and adjust the seasoning, as desired.
- Keeps in the refrigerator up to 1 week
in a tightly covered container, or freeze for up to 2 months.
Makes about 1/2 cup.
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