Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Sun-Dried Tomato Pesto, A different twist on Pesto I think this would be great on pizza, or tossed with hot pasta , I found this recipe quick and easy to make I packaged it in small freezer bags, so that I will have a yummy pesto to use all winter I’ve only used one bag so far, and added some whipping cream to make a ‘rose’ type sauce, and it was fabulous on our noodle pasta I also think it would be neat to add some chunks of cooked chicken; filet; or whatever suits the ‘consumers’ Delicious!!! Thanks Donna! :), A different twist on Pesto I think this would be great on pizza, or tossed with hot pasta
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Steps
|
1
Done
|
Heat Oil in Small Skillet Over Medium-Low Heat. |
|
2
Done
|
Add Pine Nuts and Cook 30 to 45 Seconds or Until Lightly Browned, Shaking Pan Constantly. |
|
3
Done
|
Remove Nuts from Skillet With Slotted Spoon and Drain on Paper Towels. |
|
4
Done
|
Combine Pine Nuts and Garlic in Bowl of Food Processor. |
|
5
Done
|
Process Unsing on/Off Pulsing Action Until Mixture Is Finely Chopped. |
|
6
Done
|
Add Undrained Tomatoes to Bowl and Process Until Finely Chopped. |
|
7
Done
|
Add Parsley, Cheese, Olives, Basil and Pepper and Process Until Mixture Resembles Thick Paste, Scraping Down Sides of Bowl Occasionally With Small Spatula. |
|
8
Done
|
Spoon Pesto Into Jar With Tight-Fitting Lid and Store in Refrigerator Up to 1 Month. |
