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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe goes with Roasted Vegetables with Sun-Dried Tomato Pesto Ingredients:
6 ounces sun-dried tomatoes, packed without oil (about 2 1/2 cups) |
3 cups boiling water |
2 tablespoons pine nuts, toasted |
2 large garlic cloves |
2/3 cup fresh basil leaves (about 1 1/2 bunches) |
2 tablespoons (1/2 ounce) grated fresh parmesan cheese |
1/4 cup fresh flat-leaf parsley leaves |
3 tablespoons dry white wine |
Directions:
1. Combine tomatoes and boiling water; let stand 1 hour or until softened. Drain tomatoes, reserving 1/2 cup liquid.
2. Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add tomatoes, basil, cheese, and parsley; process until minced. With processor on, add reserved 1/2 cup tomato liquid and wine through food chute, and process until well-blended. Spoon pesto into a zip-top heavy-duty plastic bag, and store in refrigerator.
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