Perfect accompaniment to multiple dishes, as an hors d’oeuvre, dip, spread, sauce or paste.
1 cup sun dried tomatoes
1 cup packed basil leaves
5 cloves fresh garlic
About 1 cup of olive oil
Place tomatoes, basil and garlic into a blender. Pour olive oil to cover all ingredients. Pulse a few times to see if you need to add more oil. Mix on high for a few seconds until you get the consistency that you like. I wait to add salt and pepper to mine because I like to use it several different ways. Sometimes I use it in pasta or mix with rice. Sometimes I serve with toasted bread. It can even be used instead of tomato paste in some recipes. You could toss roasted potatoes in this pesto after pulling from the oven. If I add it to parts of other dishes that I cook I don’t want it to get too salty.
