dried tomato pesto

By dyannucci

Ingredients

• 1/2 cup sun dried tomatoes (minus the oil they were packed in)
• 2 tablespoons fresh basil leaves
• 3 cloves garlic
• 1/4 cup parmigiano reggiano
• 2 tablespoons pine nuts or slivered almond (toasted)
• 2 tablespoons parmigiano reggiano (grated)
• 3 tablespoons olive oil (or oil from sun dried tomatoes)
• sea salt and pepper to taste

Preparation

Step 1

Directions:

Drain tomatoes and reserve oil

Add enough EVOO to make 1/3 cup and set aside

place tomatoes, pine nuts, parmagigiano reggiano or almonds basil salt and garlic in food processor and process until finely chopped

With machine running slowly add EVOO and process until smooth

Use or place in air tight container and refrigerate up to 2 days or freeze for 3 mos. Thaw in refrigerator before using
Place everything into a food processor and puree.