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Saturday, May 29, 2010
When I was in London I bought two containers of a delicious homemade pesto from the Farmer's Market... Well, that's all gone now, so I decided to make my own! This recipe is quite good!
Ingredients:
1/2 cup oil-packed sun-dried tomato (preferably non-salted) or just rinse them.
1/2 cup cashews (or pine nuts)
3 cups fresh basil (I used a LOT less then this amount b/c I didn't have much on hand).
1/2 cup olive oil
3 garlic cloves (I didn't use any)
1/2 teaspoon salt (if the tomatoes already contain salt - don't add)
1/2 cup fresh grated Romano cheese (I didn't use any cheese)
1/4 teaspoon freshly ground pepper (I didn't use any)
1/2 cup cashews (or pine nuts)
3 cups fresh basil (I used a LOT less then this amount b/c I didn't have much on hand).
1/2 cup olive oil
3 garlic cloves (I didn't use any)
1/2 teaspoon salt (if the tomatoes already contain salt - don't add)
1/2 cup fresh grated Romano cheese (I didn't use any cheese)
1/4 teaspoon freshly ground pepper (I didn't use any)
Directions:
Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Romano, the pine nuts, and 0.25 c of the oil and process for 10 seconds. With the motor running add the remaining oil, *the salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined.
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