Sundried Tomato Pesto


This is one of those fridge cleaning recipes. Dinner last night called for a few tomatoes and I opted for sundried instead of flavorless fresh from the grocery store. Thinking about dinner tonight I immediately remembered the sundried tomato pesto that they used to serve at my highschool. Tangy, garlicky, and cheesy, it was one of the highlights of my week. I whipped up a batch using what I had in the house. This recipe made enough for a pound of pasta, plus a couple of tablespoons for flavoring grilled chicken, fish or tofu later this week.


On another note, I’ve been using these jelly jars to pack my lunch lately. They’re perfectly portioned and easy to carry and using them is a great way to recycle. Isn’t it cute?

Sundried Tomato Pesto
Makes about 1/2 cup

1 cup basil leaves
1/2 cup sundried tomatoes
1/4 cup kalamata olives
1 garlic clove, sliced
1/4 cup olive oil

Combine all ingredients in a food processor or blender until smooth. Toss with warm pasta, parmesan cheese and olive oil to taste or store in an airtight container for about a week.

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