Sun-Dried Tomato Pesto (Parve)

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This pesto gets it kick from sun-dried tomatoes rather than nuts.

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Ingredients

  • 2 cups:sun-dried tomatoes, soaked briefly in warm water and sqeezed thoroughly dry (Make sure not a drop of liquid remains --leaving any moisture will result in a soggy dish)
  • 1 :large bunch of basil, all tough stems removed (about 2 cups, packed)
  • 1 :large bunch of flat-leaf parsley, leaves and stems (about 1 cup, packed)
  • 1 :head garlic, all cloves peeled
  • 1 cup:extra virgin olive oil
  • salt and pepper :to taste

Preparation

Preparation

  1. In a food processor, combine the tomatoes, basil, parsley, and garlic. Process, adding the oil gradually through the feed tube. Add salt and pepper to taste.
  2. Transfer the pesto to clean, wide-mouthed glass jars and refrigerate.

This pesto gets it kick from sun-dried tomatoes rather than nuts or cheese and will keep in the fridge for 3 to 4 weeks.