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Dried Tomato-Basil Pesto

16 Jan

1/4 cup dried tomatoes in oil

2 cups loosely packed fresh basil leaves

1/2 cup shredded Parmesan cheese

1/2 cup pine nuts, toasted

1/2 cup olive oil

3 large garlic cloves

1/8 tsp salt

 

Drain tomatoes well, pressing between paper towels. Process all ingredients in a food processor until smooth, stopping to scrape down sides. Store in refrigerate up to 5 days.

Makes 1 cup

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