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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My neighbor gave me some tomatoes from her garden. I didn't want to peel/can them, so I used Gerry's Sun-Dried Tomatoes, then made some tomato pesto. The Gouda cheese used is the aged, harder type that you can grate. This is the gorgeous result. Ingredients:
1/2 cup tomato, sun dried |
1/4 cup pine nuts |
1/4 cup gouda cheese, grated |
1/4 cup parmesan cheese, grated |
1 tablespoon balsamic vinegar |
2 tablespoons basil, chopped (lemon basil works too) |
1/3 cup water |
2 tablespoons olive oil |
2 -3 tablespoons sun-dried tomatoes, chopped, for garnish |
Directions:
1. NOTE: If your dried tomatoes are very dry, soak in water for about 1/2 hour or 'til tender. Drain, reserving 1/3 cup of the water for the recipe.
2. NOTE: If your tomatoes are stored in olive oil, drain, reserving 2 tablespoons of the oil for the recipe, then rinse tomatoes for 2 seconds and let drain.
3. In a food processor bowl, combine all ingredients except oil and water. Process until well blended but not paste.
4. Slowly add the oil in a stream while the processor is running.
5. Add the water and blend until of desired consistency.
6. Long blending will produce a thicker sauce.
7. If it's too thick, add more water (not oil) until of desired consistency.
8. One tablespoon equals one serving on an average-size bowl of pasta.
9. Garnish with chopped dried tomatoes.
10. Too good -.
11. Makes about 1-1/2 cups. Can be frozen.
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