Sun-Dried Tomato Pesto

By dette

Ingredients

• 1/2 c. sun-dried tomatoes packed in oil, drained and chopped
• 2 garlic cloves, coarsely chopped
• 1/4 c. pine nuts, toasted
• 1 tbsp fresh basil leaves
• 1/2 c. freshly grated Parmigiano-Reggiano cheese
• 2 tsp fresh lemon juice
• 1/2 tsp smoked sweet paprika
• Kosher salt
• 1/2 c. extra virgin olive oil

Preparation

Step 1

In a food processor, combine the vegetales, garlic pine nuts, herbs, cheese, lemon, spice (if any) and a pinch of salt. Pulse until it forms a chunky paste, stopping to scrape the sides and bottom of the workbowl occasionally. With the machine running, add the oil in a steady stream. keep processing to your tast, pulsing less for a coarse pesto, more for a smooth one. season to tast with salt. You can keep the pesto in an airtight continer in the fridge for 1 week or in the freezer for up to 3 months.