Sun-dried Tomato Pesto Home . Contents . Index . Search . Glossary

Print Friendly Recipe Recipe Information Source: Dianne Serves/Makes:3 2/3 cups Ingredients 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 Preparation 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. Comments Quantity Calculator Adjust the Serves/Makes quantity to: Set to 0 for the original quantity

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