Sundried Tomato-Basil Pesto
Ingredients:
1 ½ cups of fresh basil leaves, a large handful, stems removed
½- ¾ sundried tomatoes (oil packed are easy to use, softened, and ready to go)
2 garlic cloves, minced
½ t. *Kosher salt
1 small handful raw pine nuts, about 1/3 a cup
¾ cup freshly grated parmesan cheese
½ cup olive oil
2-3 T. red wine
2 T. balsamic vinegar
1 T. tomato paste
*Salt/garlic paste- a few pinches of salt per clove is a loose rule of thumb. The salt helps draw out the moisture and softens the garlic, making it easy to blend and/or ready to spread. Keeps for about 3-4 days in the refrig. Reference: Cuisine at Home, Oct. ‘06
Lets Cook:
on a cutting board or in a small bowl, combine minced garlic w/salt, form into a paste. Add garlic paste and all ingredients through olive oil: basil, pine nuts, chopped sundried tomatoes, parmesan cheese, olive oil, and puree in a food processor until well blended. Add balsamic vinegar, red wine, tomato paste and a bit more olive oil if desired for optimal consistency. Chill and serve with a basil leaf garnish. Enjoy this rich, full flavored true Italian spread!
Notes:
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