Sun-Dried Tomato Pesto

"For use in grilled Italian sandwiches, bruschetta, or salad dressings."
 
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Ready In:
15mins
Ingredients:
2
Yields:
1 cup
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ingredients

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directions

  • Coarsely chop the sun-dried tomatoes; combine them with the olive oil in a bowl; let soak for 15 minutes.
  • Transfer mixture to a food processor; pulse tomatoes until they form a smooth moist paste.
  • Transfer pesto to a resealable, airtight container.
  • The pesto can be stored, covered, in the refrigerator for up to 1 week.
  • The oil, which will preserve the pesto’s color and flavor, should form a 1/4 to ½ inch thick layer on top of the pesto; add additional oil if necessary.
  • Stir before using.

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