Shelly's Recipe

SUN DRIED TOMATO PESTO

Category: Sauces - Miscellaneous

1 cup (loosee) oil-packed sun dried tomatoes
3-6 garlic cloves, peeled
1 1/2 tsp salt
1/4 tsp pepper, or to taste
1 tbsp white vinegar
1 tbsp lemon juice
2 tsp balsamic vinegar
6-8 drops hot sauce
1/3 cup minced onion
2/3 cup pitted mixed olives
2 tbsp lemon zest and fresh parsley
1/2 to 1 tsp dried basil
2-4 tbsp grated parmesan cheese
3-6 tbsp olive oil

Cover tomatoes with a little boiling water. Let stand 15 minutes. Drain most of the liquid and reserve.

Place tomatoes and remaining ingredient sin food processor and pulse to chop tomatoes; then process to a smooth paste. Add smoe of the reserved liquid if necessary. Taste to adjust seasonings. Chill efore using.

Makes 1 1/2 cups. Keeps refrigerated for 2-3 weeks

NOTE: Use as a spread on crostini or bruschetta. Also good tossed with cooked pasta, grated parmesan and parsley.

I like to add in minestrone, marinara sauces and on pizza.