Sundried Tomato Pesto

Do you ever find yourself purchasing a large jar of something because it is such a good deal, but then you get home and wonder what on earth to do with it?

Ya, me either.

But hypothetically, if you ended up with a jar of sun-dried tomatoes in your fridge that was large enough to last you until 2025 (expiry date? what expiry date?!?!), and if you hate throwing away perfectly good food just because you’re bored with it, you might need to think of an exit strategy.

Enter sun-dried tomato pesto.  It’s the slightly more riske cousin of regular pesto, and doesn’t require a grow-op of basil to make.  No siree, this just uses up what I bet you already have in your fridge and pantry. And if you don’t, well no big deal – just improvise.  Or go grocery shopping.

sun-dried tomatoes (packed in oil), parsley, dried basil (or fresh if you have it), parmesan cheese, pine nuts, olive oil, garlic, salt and pepper.

Over a medium-low flame, toast 1/2 c of pine nuts in a drizzle of olive oil.

Since pine nuts are basically the price of a down payment on a home, I highly suggest you watch them carefully so they don’t burn!  When they’re lightly toasted, take them off the heat.

Oh, and if you don’t have pine nuts kicking around, try walnuts. I think they would work just splendidly.

In a food processor or a really high-speed blender (hello, Vita Mix!), pulse together 1 c of sun-dried tomatoes…

1 c of loosely packed parsley…

And 3 cloves of garlic.

Pulse it several times until it goes from this…

To this!

But wait, there’s more!

Add the toasted pine nuts, 1/2 c of grated parmesan (not the stuff in the can, for goodness sake!), 2 t of dried basil (or a handful of the fresh stuff if you have it), 2-3 T of olive oil, and about 1/2 t salt and 1/4 t of pepper.  If you’re feeling really adventurous, feel free to invite a good pinch of red pepper flakes along for the ride.

Of course, if you haven’t followed my lead by accidentally dropping your beautiful food processor on a cement floor and breaking it, you could add everything at once.

But if not, give it another whirl!

Taste it for seasoning, and adjust as needed.  Transfer to an air-tight container for up to 2 weeks (as if it will last that long)…

…or use immediately.

I am seriously in love with this pesto. It’s complex, fresh, and versatile.  And it’s my favourite colour, which never hurts!

Hmm…maybe that massive jar was a good deal after all!  In fact, I may just have to pick up another later on this week.  You know, for research purposes and all.


2 responses to “Sundried Tomato Pesto

  1. I love the writing – humor w/ cooking tips – marvelous.

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