Julee Rosso, Sheila Lukins

Sun-Dried Tomato Pesto

Preparation info

  • 2½ cups

    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Spread this earthy flavored pesto on toasted crostini, use it to add depth to tomato soup, or mix it with a bit of mayonnaise and serve with grilled tuna steaks.

Ingredients

  • 2½ tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1

Method

  1. Heat the olive oil in a saucepan. Add the garlic, and cook gently for 3 minutes. Do not allow it to brown.
  2. Crush the plum tomatoes slightly, and add them, along with their purée, to the saucepan. Simmer, uncovered, over low heat until very thick, about 1 hour.
  3. Remove the pan from the heat and add the sun-dried tomatoes. Let the mixture rest, 5 minutes