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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 1/2 cup sun-dried tomatoes, packed without oil
- 3/4 cup boiling water
- 1 cup chopped seeded plum tomato
- 1/2 cup basil leaves
- 2 tablespoons pine nuts
- 1 tablespoon olive oil
- 1/8 teaspoon black pepper
- 4 garlic cloves
Method
- Combine sun-dried tomatoes and boiling water in a bowl, and let stand 4 minutes. Drain and chop.
- Combine tomatoes, plum tomato, and remaining ingredients in a blender or food processor, and process 20 seconds or until a paste forms.
- Note: Pesto can be stored in refrigerator in an airtight container.
