medtran49
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Basil/oven dried tomato pesto
This can be used any way you would normally use pesto. It just adds the delicious umami of my oven dried tomatoes.
INGREDIENTS:
8 cups loosely packed fresh basil, torn into medium sized pieces, divided
3/4 cup nuts, toasted, cooled (see notes)
2/3 cup grated Parmigiano Reggiano
2/3 to 3/4 cup oven dried tomatoes, roughly chopped
4-5 good sized garlic cloves, rough chopped
ground black pepper
salt
EVOO
NOTES:
Nuts can be all or a combo of any of the following: Pine nuts, walnuts, almonds, pecans, macadamia, pistachio, cashew.
Prepare ingredients as above. Place nuts in bottom of food processor, then tomatoes, garlic, cheese, and half of basil. Process by pulsing until everything is fairly well chopped. Add remainder of basil, 2-3 good pinches of black pepper and 2 good pinches of salt. Process by pulsing until new basil is fairly well chopped. Then, turn food processor on low and start drizzling in EVOO until mixture is a pesto like consistency. Taste and adjust salt and pepper as and if needed.
To store, place in a shallow container, level and cover with a light film of EVOO and refrigerate for up to a week. To store longer, either place portions in freezer bags and freeze or fill ice cube trays, freeze, bag and keep in freezer.
