Sun-dried Tomato Pesto

Jan 06

For this recipe you need a food processor, it is impossible (and messy) in a blender, or to make by hand. If you do have that handiest of kitchen toys then give this pesto a try. It is so yummy and versatile, and lasts forever in the refrigerator.
So, take about a cup of organic drained sun-dried tomatoes (the packed in oil kind) and toss them into the bowl of your food processor, saving the oil.

Throw in a few peeled cloves of garlic ~ I like lots of garlic but 5-10, to taste, as a guideline ( see back to the butternut squash recipe for peeling garlic in bulk) If you are low on time, you can buy the already peeled garlic, but I find that the cloves smell and taste different (and forget about that nasty jarred chopped stuff they call fresh garlic, blegh) , and so prefer to peel mine fresh.

Next, add your choice of nuts, about 3/4 cup.…pine nuts are my fav for this, but you can use any nut, walnuts are good, almonds add a subtle crunch

Then grate up a cupful of good Locatelli Romano ( an Italian sheep’s milk cheese, really salty and gooood)) and throw it in…Don’t be cheap

Turn your processor on and with it running add the oil from your tomatoes and then a good quality (I use organic) Extra Virgin Olive Oil. Pour in a steady thin stream until the pesto is a medium thick consistency…thicker than mayo, but not pasty.

TURN THE MACHINE OFF and stick your finger in to taste for salt ( or if you are cooking for others, like me, use a spoon!) Add salt ( I use sea salt) and fresh ground pepper (I never use pre-ground pepper) to taste. Give it a few more spins and …

That’s it, you’re finished!

This pesto is great as is on pasta, add a splash of heavy cream to mellow it out, make pesto-mayo for panini sandwiches, dab it on baking fish or chicken, or when grilling veggies…..with quinoa for a sassy salad….there is no end…toss it into scrambled eggs, etc etc………………………..oh hell, just spread it on some crusty bread and enjoy!

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