Sun-Dried Tomato Pesto & A Giveaway
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Ingredients
  • 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
Instructions
  1. Drain sun-dried tomatoes, lightly rinse and pat dry with a paper towel.
  2. Toast almonds in a shallow skillet until the fragrance is released.
  3. Combine tomatoes, basil, nuts, garlic, lemon zest and salt and process until coarsely chopped.
  4. Add cheese and continue processing until desired texture is reached.
  5. Add olive oil in a slow steady stream until the pesto comes together.
  6. 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/