Garlic And Sun Dried Tomato Pesto Recipe
Ingredients
| 1 1/2 cups reconstituted sun-dried tomatoes, coarsely chopped | ||
| 1 cup peeled, seeded, and coarsely chopped tomatoes | ||
| Garlic | 8 Clove (5gm) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Balsamic vinegar | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the sun-dried tomatoes, fresh tomatoes, and garlic in a blender.
Blend until smooth.
With the blender on low speed, slowly add the olive oil in a thin stream, blending until a smooth emulsion forms.
Slowly add the vinegar and blend for 1 minute.
Season with salt and pepper.
The pesto can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.
Blend until smooth.
With the blender on low speed, slowly add the olive oil in a thin stream, blending until a smooth emulsion forms.
Slowly add the vinegar and blend for 1 minute.
Season with salt and pepper.
The pesto can be stored in a tightly sealed container in the refrigerator for up to 2 weeks.
Chef
