Sun Dried Tomato Pesto
Serves:
Ingredients:
4
ea
Garlic cloves, finely chop
15
ea
Sun-dried tomatoes, diced
6
ea
Ripe tomatoes, blanched,
-- peeled, seeded & diced
1/3
c
Olive oil, or as needed
1
oz
Basil, coarsely chopped
Method:
In a blender or food processor, whirl the garlic & sun-dried tomatoes until they are finely chopped.
Add the tomatoes & oil & whirl until the consistency is that of a sauce.
Add the basil & continue to process it.
Keep pesto refrigerated in a clean jar until needed.
Use in a couple of days or freeze.
VARIATION: Two Minute Triple Tomato Appetizer.
Combine 4 diced raw tomatoes (not blanched, peeled or seeded) with 3 tb of the above pesto.
Serve with slices of baguette.
Marlena Spieler, "The Flavor of California"