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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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For use in grilled Italian sandwiches, bruschetta, or salad dressings. Ingredients:
4 ounces sun-dried tomatoes (dried, not packed in oil) |
1 1/2 cups extra virgin olive oil |
Directions:
1. Coarsely chop the sun-dried tomatoes; combine them with the olive oil in a bowl; let soak for 15 minutes.
2. Transfer mixture to a food processor; pulse tomatoes until they form a smooth moist paste.
3. Transfer pesto to a resealable, airtight container.
4. The pesto can be stored, covered, in the refrigerator for up to 1 week.
5. The oil, which will preserve the pesto’s color and flavor, should form a 1/4 to 1/2 inch thick layer on top of the pesto; add additional oil if necessary.
6. Stir before using.
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