Ingredients and Method to make the Sun-dried Tomato Pesto (Adapted from this recipe)
1 cup sun-dried tomatoes (the kind that is packed in oil, drained)
1 cup freshly grated parmesan cheese
1/4 cup fresh parsley
2 tsp dried basil (or 2 tbsp fresh basil if you have that)
2 garlic cloves (peeled and cut into small pieces)
4 tbsp extra virgin olive oil (you can reserve the oil from the sun-dried tomatoes and use here too)
salt to taste
pepper to taste
1/4 tsp crushed red pepper (optional)
Assemble all the ingredients. Process in a food processor, mixer/ blender until all the ingredients are ground and the mixture forms a coarse paste.
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Remove and store in an air tight container in the refrigerator. The original recipe says this should last a month in the fridge, but I have never kept it that long since mine does not last as long. Will update if I end up storing it for a month :)
1 cup sun-dried tomatoes (the kind that is packed in oil, drained)
1 cup freshly grated parmesan cheese
1/4 cup fresh parsley
2 tsp dried basil (or 2 tbsp fresh basil if you have that)
2 garlic cloves (peeled and cut into small pieces)
4 tbsp extra virgin olive oil (you can reserve the oil from the sun-dried tomatoes and use here too)
salt to taste
pepper to taste
1/4 tsp crushed red pepper (optional)
Assemble all the ingredients. Process in a food processor, mixer/ blender until all the ingredients are ground and the mixture forms a coarse paste.
The copyright of this content belongs to Veginspirations.com
Remove and store in an air tight container in the refrigerator. The original recipe says this should last a month in the fridge, but I have never kept it that long since mine does not last as long. Will update if I end up storing it for a month :)
