Sun-Dried-Tomato Pesto
April 2008
Makes: 8 servings
Prep: 10 mins
- 1 8 ouncejar sun-dried tomatoes in oil, drained
- 1 small clove garlic, smashed and peeled
- 1/3cup walnut halves
- 1/2cup extra-virgin olive oil
- 1 teaspoon hot pepper sauce
- Salt
- 1/3cup sliced fresh basil leaves
- Using a food processor, finely chop the sun-dried tomatoes, garlic and walnuts.
- Transfer the mixture to a bowl and stir in the olive oil. Add the hot sauce and season with salt. Stir in the basil. Let stand for about 1 hour before serving.