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Garlic And Sun Dried Tomato Pesto

Western.Chefs's picture
  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
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
30 Minutes

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