Sun-Dried Tomato, Basil and Almond Nut Pesto
2 cups sun-dried or oven roasted tomatoes, drained of the oil they were packed in, or the juice from the oven roasting.
1 cup packed washed and spun-dried fresh basil leaves
2 cloves garlic cut in half
1/2 cup sliced almonds
1/4 cup freshly grated Parmesean reggiano cheese
2 tablespoons oil (or oil from the sun-dried tomatoes
salt and pepper to taste
Place everything in the food processor and puree.
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