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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) sun-dried tomatoes, drained (packed in oil) |
1 cup(s) freshly grated parmesan cheese |
1/4 cup(s) extra virgin olive oil |
1/4 cup(s) packed fresh basil leaves |
1/4 cup(s) packed fresh parsley leaves |
2 clove(s) garlic, crushed under a knife and peeled |
fresh ground pepper to taste |
Directions:
1. Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.
2. (The pesto can be stored in an airtight container and refrigerated for up to 1 month).
3. To spice it up a bit, you can add 2 Red chillies.
4. Note: -To store, transfer the pesto into a clean jar, smooth out the top with a spatula and cover with a thin layer of olive oil before refrigerating. You can use toasted walnuts or almonds in place of pine nuts. - I add cheese only if I plan to use up the whole batch immediately. When storing for later I prefer to add cheese when I prepare the final dish.- Cilantro instead of basil also makes for a really potent pesto here
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