Garlic And Sun Dried Tomato Pesto
|Reconstituted sun dried tomatoes||1 1⁄2 Cup (24 tbs), coarsely chopped|
|Coarsely chopped tomatoes||1 Cup (16 tbs), peeled seeded|
|Garlic||8 Clove (40 gm)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||2 Tablespoon|
Place the sun-dried tomatoes, fresh tomatoes, and garlic in a blender.
Blend until smooth.
With the blender on low speed, slowly add the olive oil in a thin stream, blending until a smooth emulsion forms.
Slowly add the vinegar and blend for 1 minute.
Season with salt and pepper.
The pesto can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.