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Sun-dried Tomato Pesto
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Recipe Information

Serves/Makes:3 2/3 cups

  • 1 cup (225 ml) sun-dried tomatoes packed in oil
  • 6 cloves garlic, peeled
  • 1/2 cup (125 ml) olive oil
  • 1/4 cup (60 ml) balsamic vinegar
  • 1/2 cup (125 ml) packed fresh basil leaves
  • 1/2 cup (125 ml) packed fresh Italian parsley
  • 1 cup (225 ml) grated parmesan cheese
  • Combine all the ingredients in a blender or food processor.
  • Process for 15 seconds.
  • Scrape down the bowl and process for 20 seconds.
  • Transfer to a glass jar and refrigerate until ready to use.
  • The pesto will keep in the refrigerator for up to 2 weeks.

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