Sun dried tomato pesto

From: (Selene Vega)
Date: 1 Sep 1993 22:37:31 GMT
Lines: 31

This is from Food & Wine magazine some years back in an article on Gifts
from Your Kitchen, by Sally Schneider. I made it to give in gift baskets
for the Winter holidays.

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.


Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.