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LOCATION: Recipes >> Sauces >> SUN-DRIED TOMATO PESTO

Print this Recipe    SUN-DRIED TOMATO PESTO

makes about 5 cups

12 oz. sun-dried tomato halves (about 48 pieces), not packed in oil
6 medium garlic cloves, minced
1/2 cup extra-virgin olive oil
4 teaspoons balsamic vinegar
2 (packed) cups basil or flat-leaf parsley leaves
1 teaspoon freshly ground pepper
1 1/2 teaspoons honey

1. In a large pot, boil 6 cups water. Add tomatoes & reduce heat to low.
Cover and simmer until very soft, about 15 minuttes. Drain, rinse with
warm water and squeeze to remove most of water.

2. Combine tomatoes & garlic in food processor until coarsely chopped,
about 1 minute. While machine is running, drizzle in olive oil and
vinegar and process for 1 minute. Add basil, pepper & honey & process
until completely mixed. Add more balsamic vinegar if desired.

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