This tasty recipe is from Giada De Laurentiis and is perfect for summer, all you need is a food processor. We usually cook up some penne pasta and top with this pesto, its delicious served warm or cold.
Makes about 1 1/2 cups
1 (8.5 ounce) jar sun-dried tomatoes packed in olive oil
1 cup (packed) fresh basil leaves
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
In a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese and 1/2 teaspoon each of salt and pepper. Season the pesto with more salt, pepper and oil to taste. This pesto will last for 1 week if stored in an airtight container.
Bon appetit!
Sun-Dried Tomato Pesto
Recipe from Everyday Italian by Giada De LaurentiisMakes about 1 1/2 cups
1 (8.5 ounce) jar sun-dried tomatoes packed in olive oil
1 cup (packed) fresh basil leaves
2 garlic cloves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
In a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese and 1/2 teaspoon each of salt and pepper. Season the pesto with more salt, pepper and oil to taste. This pesto will last for 1 week if stored in an airtight container.
Bon appetit!
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