Saturday, February 20, 2010

Sundried Tomato Pesto! Part 1

Sorry for not blogging for a few days, but Jeffrey has been working late, so I took a break from cooking. Last night we actually had an evening together, it was nice! We were watching the Olympics curling competitions. They are sooo funny! We couldn't figure out exactly the point but it was very entertaining. I have decided that I love the Winter Olympics, I don't think I have ever been this entertained by the Summer Olympics. Ice skating, snow boarding, Aerial ski jumps...there is always something to watch!

I was looking in my fridge trying to use up all I have before going to the store. I usually buy store bought pesto, but I had some basil that was about to go bad so I decided to try making some. I didn't have enough basil to make basil pesto some I made sun dried tomato pesto instead. It turned out so yummy that I decided to do a series for the next 3 days with recipes made with this pesto.

Day 1 is making the pesto, day 2 is stuffed chicken, day 3 is Pesto and Pesto Steak, and day 4 is pesto pasta.

Sun dried Tomato Pesto
1/3 cup sun dried tomatoes
5 large basil leaves
2 Tb fresh grated Parmesan cheese
1/4 cup toasted walnuts or pine nuts (most pestos call for Pine Nuts, but I have used walnuts before and it tastes fine, also Pine Nuts can be very expensive!)
1 Tb water
1 garlic clove
dash of salt
dash of pepper
1/4 cup olive oil

Toast walnuts for about 15 mins on 375.
Put all ingredients except oil in a food processor (I LOVE my mini Cuisinart that I bought last month!!)

While blending, begin pouring oil in the small hole on the lid.

Stop half way to scrape the sides.

Pour the rest of the oil while blending


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