SUNDRIED TOMATO PESTO

Ingredients:

1 oz.           Basil, fresh

6 oz.           Sundried Tomatoes in oil, drain and chop

6 cloves     Garlic

2 oz.           Parm. Grated

2 oz.           Pine nuts, toasted

2 fl. oz.       Extra Virgin Olive Oil of choice

TT               S/Wh. Pepp or Bl. Pepp of choice

Procedure:

1. Blanch and shock basil. Pat dry.

  

2. In food processor or blender combine and pulse all  ingredients together except for oil and s/p.

  

3. Once uniform drizzle in oil until uniform in texture.

  

4. Mix in salt and white or black pepper of choice to taste.

PREP TIME:

YIELD:

Pro Tip:

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