SUNDRIED TOMATO PESTO
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
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.
Interesting History & Trivia: