Two-Tomato Pesto / Pesto ai due pomodori |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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Ingredients:
1 cup(s) drained oil-packed sundried tomatoes (8.5 oz jar) |
1/2 cup(s) extra-virgin olive oil |
1 teaspoon(s) salt-packed capers soaked in cold water for 10 min., then rinsed again. |
1 pint(s) about 2 1/4 cups cherry or grape tomatoes quartered |
3 tablespoon(s) parmigiano-reggiano or grana padano cheese freshly grated. |
1 teaspoon(s) fresh chives finely chopped |
Directions:
1. In a blender, puree sun-dried tomatoes, oil and capers until well combined.
2. Add cherry tomatoes and puree until smooth, adding 1 to 2 tablespoons warm water and stopping machine to stir, if necessary, to help blend.
3. Transfer pesto to a bowl and stir in cheese and chives.
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