Shelly's Recipe

SUN-DRIED TOMATO PESTO

Category: Sauces - Miscellaneous

Drain 1/2 of an 8 oz jar oil-packed dried tomatoes, reserving oil. Add enough olive to make 1/4 cups. Place tomatoes, 2 tbsp pine nuts or slivered almonds, 2 tbsp snipped fresh basil, 1/2 tsp salt and 4 cloves garlic in a food processor. Cover; blend until finely chopped, adding a little of the oil mixture if necessary. With machine running, gradually add oil mixture, processing until almost smooth. Divide into 2 portions. Chill extra portion up to 2 day or frees up to 3 months. Makes 2 (1/4 cup) portions