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Sun-Dried Tomato Pesto

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“This will keep covered in the refrigerator for up to 4 days, this makes a wonderful spread over pizza crust, as a condiment or even as a thick marinade for grilled chicken. Plan ahead this pesto needs to be refrigerated for 24 hours before using.”
1 1/2 cups (approx)

Ingredients Nutrition


  1. In a heat-proof bowl pour the 1-1/2 cups boiling stock over the sun-dried tomatoes; let soak for 15 minutes.
  2. In a food processor or blender combine basil, parsley, Parmesan cheese, pine nuts or walnuts, garlic cloves and sugar or honey; carefully process until finely chopped.
  3. Add in the olive oil and the tomatoes with the soaking liquid; process until fairly smooth.
  4. Season with salt and pepper.
  5. Store covered in refrigerator for 24 hours before using or up to 4 days.

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