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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Grilled Eggplant, Tomato, Provolone, and Sun-Dried Tomato-Pesto Sandwich Ingredients:
1/2 cup sun-dried tomatoes, packed without oil |
3/4 cup boiling water |
1 cup chopped seeded plum tomato |
1/2 cup basil leaves |
2 tablespoons pine nuts |
1 tablespoon olive oil |
1/8 teaspoon black pepper |
4 garlic cloves |
Directions:
1. Combine sun-dried tomatoes and boiling water in a bowl, and let stand 4 minutes. Drain and chop.
2. Combine tomatoes, plum tomato, and remaining ingredients in a blender or food processor, and process 20 seconds or until a paste forms.
3. Note: Pesto can be stored in refrigerator in an airtight container.
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