Sun-Dried Tomato Pesto

INGREDIENTS:8 oz. sun-dried tomatoes
½ quart tomato juice
½ quart water
1 cup virgin olive oil
½ cup garlic
1 cup roasted pine nuts (or roasted macadamia)
1 cup grated Parmesan cheese
salt and pepper to tasteDIRECTIONS:1. Reconstitute the tomatoes by boiling in the juice and the water for one minute (start with cold water). Cool and strain off liquid.

2. In a buffalo chopper, robot coupe or blender, combine the tomatoes, garlic and the oil.

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