|I likelove homemade pesto. I make it fairly often, since it’s easy, and freezes wonderfully – Toss it with any type of pasta and you’ve got a quick, and sort of healthful meal.I was fooling around with my pesto recipe one day, and realized that I had a giant Costco-sized jar of sun-dried tomatoes packed in olive oil in the fridge. So I said to myself, “What if I invent something new – sun-dried tomato pesto sauce?” So I did – but really, I didn’t… turns out that it’s been around forever, and you can even buy jars of the stuff at the supermarket. Well, excuuuse me for not bein’ a freakin’ genius – I didn’t know it!
Anyway, my recipe here is pretty good, if I do say so myself. And if you just want my standard pesto recipe, tell you what: just leave out the tomatoes, and you’ll have it. That was really hard, huh…
As I said, it works just fine to freeze it. And my favorite way to eat it is over pre-made cheese tortellini, and it’s also good tossed with cooked ziti or rigatoni.
|3 cups||Fresh basil leaves|
|3/4 cup||Pine nuts (piñones)|
|1½ cup||Sun-dried tomatoes (olive oil pack)|
|1 tsp||Sea salt|
|2/3 cup||Extra virgin olive oil|
|Wash basil leaves; pat dry. Place in food processor bowl. Separate garlic cloves from bulb, smash with the flat side of a knife to ease removal of skins; add to basil. Add salt; pulse until basil is finely chopped. Add pine nuts and tomatoes; pulse until chopped.With processor running, drizzle oil into mixture slowly until desired consistency is reached (you may need slightly more or less oil).
If serving with hot pasta, warm pesto in microwave for a few seconds.
Stores in refrigerator safely for up to four days.