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Sun-Dried Tomato Pesto
Yields: About 4 cups
Chef's Notes:
You can pour the mixture into a jar and refrigerate for up to 7 days or freeze for up to 2 months.
Ingredients:
1½ cups oil-packed sun-dried tomatoes
6 medium-size cloves garlic, peeled
1 cup packed fresh basil leaves
1 cup freshly grated Parmesan cheese
½ cup olive oil
2 tablespoons balsamic vinegar
Procedure:
In n food processor, combine the tomatoes, garlic, basil, and Parmesan and process for about 1 minute. With the machine running, gradually add the oil and vinegar and process until thoroughly incorporated. Scrape down the sides of the bowl and process for another 30 seconds.
Book: "Perfect Party Food"
Book Author: Diane Phillips
Publisher: Harvard Common Press
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