You may also like
Categories:Viewed: 69 - Published at: 8 years ago
Ingredients
- 1/4 cup chopped walnuts, lightly toasted
- 1/2 cup fresh basil leaves
- 1/3 cup freshly grated Parmigiano Reggiano cheese
- 1 clove garlic, peeled
- 1 cup oil-packed sun dried tomatoes (one 8.5-ounce jar) or rehydrated dried tomatoes
- 1/3 cup of the tomato oil (top off with olive oil if necessary to make 1/3 cup)
- 2/3 cup olive oil
- 1/8 teaspoon freshly ground pepper
Method
- Put all the ingredients in a food processor or blender and process until smooth.
- The pesto should be perfectly seasoned without adding any salt, as many of the ingredients are inherently salty.
- Taste and adjust the pepper if desired.
- The pesto will keep, tightly covered, in the refrigerator for up to 2 weeks.
