Recipes for the Basics - Pesto of Sun-Dried tomatoes

Recipe from inmamaskitchen.com

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Pesto of Sun-Dried Tomatoes

6 ounces sun-dried tomatoes -- (2-1/2 cups) packed without oil
3 cups boiling water
2 tablespoons toasted pine nuts
2 large garlic cloves
2/3 cup basil leaves -- (1-1/2 bunches)
2 tablespoons freshly grated Parmigiano cheese
1/4 cup fresh flat-leaf parsley leaves
3 tablespoons dry white wine

Method

Put tomatoes in a large bowl. Pour over the boiling water. Let the tomatoes stand 1 hour to become very soft. Drain tomatoes, reserving 1/2 cup liquid. If there are any rough spots, cut away.

With the food processor running, drop pine nuts and garlic through chute , and process until minced but not smooth. Add tomatoes, basil, cheese, and parsley. Continue top process. You want them minced but not pureed. Texture is important in pesto. until minced. With processor running, add reserved 1/2 cup tomato liquid and wine through chute, and process until well-blended but still with texture. Watch this stage so you don't end up with a liquid.

To save: Put in a glass jar and top all with a few drops of extra-virgin olive oil.

Yield: 2 cups

Contributor: pat ciesla

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