Name: Sun-Dried Tomato Pesto
Yield: 2½ cups
Ingredients: 1 cup drained sun-dried tomatoes packed in oil, coarsely chopped, oil reserved; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 4 cloves garlic, minced; 2½ tablespoons extra virgin olive oil; 1 can (28 ounces) Italian plum tomatoes in purée

Preparation info

2½ cups

Difficulty
Medium

Appears in

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

Starter
Vegan
Gluten-free

Method

Heat the olive oil in a saucepan. Add the garlic, and cook gently for 3 minutes. Do not allow it to brown.
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.
Remove the pan from the heat and add the sun-dried tomatoes. Let the mixture rest, 5 minutes

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Ingredients

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