Sun Dried Tomato Pesto
Servings
8Serving size
2 tablespoons
COOKING TIME
45 Minutes
This recipe can be multiplied and keeps about 3 – 4 days in the refrigerator tightly sealed. This recipe freezes fairly well.
Ingredients
| 2 cup Water |
| 2 ounces Tomatoes, sun-dried |
| 2 Tbsp. Pumpkin seeds (pepitas) |
| 2 clove Garlic, raw (minced) |
| 1 ounce Parmesan cheese (grated) |
| 1 cup chopped Fresh parsley |
| 1 Tbsp. White wine vinegar |
| 2 Tbsp. Olive oil |
Instructions
Place the water in a small sauce pan over high heat. When the water boils turn off the heat and add the tomatoes.
Let the tomatoes steep for 20 minutes and drain the liquid. Reserve the liquid.
Place the tomatoes in a blender with the pumpkin seeds, garlic, parmesan, parsley, lemon juice, vinegar and olive oil. Add 1/2 cup of the reserved liquid.
Puree until smooth. Chill until ready to serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I do love pestos, but this sun dried tomato version is especially delicious. The rich, sweet flavor of the sun dried tomatoes is balanced perfectly by the garlic and parmesan.