Saturday, January 22, 2011

Sun-dried Tomato Pesto

Pesto is used on everything in our kitchen. In sandwiches, on fish, vegetables, and of course on pasta. In short we kind of like pesto. Being that it's winter, all of the basil from my herb garden is long gone. I made this recipe to use the thyme that is still doing great in the garden.

 What you need:
  • 1 cup sun-dried tomatoes (I use the dry kind that's not packed in oil)
  • 2 cloves garlic
  • 1/4 cup pecans
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup Parmesan cheese
  • 1/2 cup olive oil
  • salt to taste

What you do:
  1. Throw the first 5 ingredients in your blender or food processor along with olive oil. (you probably shouldn't throw olive oil)
  2. Blend at a low setting. Scrape down the sides.
  3. Blend some more adding more olive oil if necessary.
  4. Season with salt to taste.

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