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Pesto is one of our very favorite snacks or appetizers. Just give us a piece of crusty bread and let us dig in. I typically make it with what’s growing in the garden. Sometimes spinach, sometimes chard and always lots of basil.
But, this time I wanted something a little different. Sundried tomatoes are the perfect compliment to the bright, fresh flavors of my Summer Pesto. Serve it alone or layer it. You could even toss it with some pasta for a quick evening dinner.
I made mine in my Wolf Gourmet Blender. That machine rocks! The instructions for that follow. If you don’t have a high speed blender to use, stay tuned for a Wolf Gourmet Blender giveaway coming up soon! Until then, a good food processor will work too.
Two-way Pesto
Author:
mrfarmersdaughter.com
Ingredients
- 1 jar of sundried tomatoes
- 1 Tbls. lemon juice
- ¼ cup Parmesan or Asiago cheese
- 1 tsp. garlic, minced
- 1 tsp. oregano, dried
- ¼ tsp. salt
- Enough oil to smooth it out (approximately ½ cup)
Instructions
- Place tomatoes, lemon juice, cheese and oregano in blender.
- Pulse until tomatoes are chopped coarsely.
- While pulsing, drizzle olive oil into blender until pesto is the desired consistency. The longer you blend, the smoother it will be.
- Serve alone with pine nuts sprinkled on top or layer with basil pesto. (Recipe link above.)