Saturday, August 23, 2008

Sun-Dried Tomato Pesto

6 oz sun-dried tomatoes in a bag, do not get the ones marinated in oil.
½ cup pine nuts
3 tbsp fresh basil (lots)
2 tbsp fresh parsley, rosemary, thyme, sage
1 tsp black pepper
½ tsp salt
12 oz can of tomato paste
Extra Virgin olive oil
1 cup grated parmesan cheese
1 flower garlic, peeled and chopped

Combine the Sun-dried tomatoes, pine nuts, walnuts, basil, parsley, rosemary, thyme, sage, pepper and salt into a saucepan. Pour enough olive oil to cover the ingredients. Heat to a simmer. DO NOT BOIL. Simmer for 30-40 minutes. Let cool. Put in food processor and puree. Add parmesan cheese and the tomato paste. Continue to puree until desired consistency. Chill and serve with blue cheese and crackers, or you can reconstitute it with a bit of chicken stock and serve it over pasta.

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