Sun-Dried Tomato Pesto & A Giveaway
- ½ cup packed basil leaves - I use a combo of red and green
- ½ cup toasted slivered almonds
- 4 garlic cloves
- 1 tsp. lemon zest
- ¼ tsp. coarse salt
- 1 cup packed sun-dried tomatoes in oil
- ¼ cup grated Parmesan or Romano cheese
- 1 cup olive oil
- Drain sun-dried tomatoes, lightly rinse and pat dry with a paper towel.
- Toast almonds in a shallow skillet until the fragrance is released.
- Combine tomatoes, basil, nuts, garlic, lemon zest and salt and process until coarsely chopped.
- Add cheese and continue processing until desired texture is reached.
- Add olive oil in a slow steady stream until the pesto comes together.
- Serve immediately or store in an air tight container in the fridge for up to 4 weeks.
Recipe by at https://www.theorangebee.com/sun-dried-tomato-pesto-a-giveaway/
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