Sundried Tomato Pesto

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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.

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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

Ingredients:
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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