Receta Sun Dried Tomato Pesto
Sun Dried Tomato Pesto
June 15, 2015 by Angela LeMoine Leave a Comment
Sun dried tomatoes, olive oil, garlic, parsley, basil and a little salt and pepper are placed into a food processor and thats it, it doesn’t get any easier. Tonight I used the leftover Sun Dried Tomato Pesto and tossed it with linguini, diced grilled chicken {also leftover from the bbq} and threw in some fresh basil… it was just perfect and a great quick weeknight meal.
You can use this same method with some many fresh ingredients. Kale pesto, spinach pesto, the possibilities are just endless. This is a great way to use things you have on hand. Some other favorites of mine are olive pesto and artichoke pesto.
Sun Dried Tomato Pesto Author: Angela LeMoine Ingredients
9 oz pkg sun dried tomatoes {dry packed} ¾ cup olive oil {if you use oil packed tomatoes, use the oil in the jar first} 4 garlic cloves handful of fresh basil handful of fresh parsley salt & pepper to taste 1 french baguette, sliced Instructions
Preheat an oven to 375. Place the sliced baguette in a single layer on a lined baking sheet. Brush with a little olive oil and bake until golden, about 8-12 minutes. Add the dun dried tomatoes, olive oil, parsley, basil and garlic to a food processor and mix until finely chopped. Season with salt & pepper to taste. If you aren't using it right away, add the pesto to a jar and top with additional oil to cover the pesto. Cover and refrigerate. 3.3.3077
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