|Title:||Sun-Dried Tomato and Basil Pesto|
|Category:||Sauces & Gravies - Clean (Only natural/organic ingredients), Vegetarian|
10 to 12 sun-dried tomatoes- dry packed
2 c packed fresh basil leaves
1/4 c pine nuts or walnuts
4 garlic cloves- peeled
1/4 c grated Parmesan cheese
1/2 c extra-virgin olive oil
|Directions:||Pour boiling water over the sun-dried tomatoes and let them steep until moistened, about 10 minutes. Drain, pat dry and set aside.
In a food processor or blender, place the basil leaves, tomatoes, pine nuts, garlic and parmesan. Begin to process or puree adding the olive oil a little at a time as you process, stopping to scrape down the sides as you go. Blend until the pesto is a smooth paste. Adjust the oil if it seems dry. cover and chill for 2 hours. Serve at room temperature on warm toasted bread. Or try it tossed with hot pasta or spread on pizza dough.