In winter, when fresh tomatoes aren’t at their peak of ripeness and flavor, this is a great way to get your tomato fix. Sun-dried tomatoes are a wonder ingredient: They offer the rich, sweet flavors of fresh tomatoes, but they’re available year-round, they have a long pantry life, they don’t take up much room, and they pack a lot of flavor into a small punch. This pesto is a great topping for sautéed or grilled fish, and it’s also wonderful for a picnic because it can be eaten cold or hot. Also perfect over penne.
Recipe information
Yield
makes about 1 1/2 cups; serves 4 over 12 ounces of pasta as a main course
Ingredients
1
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2
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Need to make a substitution?
Preparation
In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basil and garlic just until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese and 1/2 teaspoon each of salt and pepper. Season the pesto with more salt and pepper to taste. (This pesto will last for 1 week if stored in an airtight container.)