I love sun dried tomatoes! Every year my garden has cherry tomatoes and when I harvest them, I dehydrate them. I can either pack them in oil or seal them until late fall and winter for tomato chips for salads or dishes. Or make a cherry tomato bruschetta and freeze it for later use. My favorite size mason jars for storage are 4oz or 8oz jelly jars. I usually make this pesto in a larger batch and give away as gifts. If anything, before tomato season, sun dried tomatoes packed in oil is a darn good substitute if you get the right brand. Be picky!
1 cup sun-dried tomatoes, drained of oil
1 small shallot, peeled
1 garlic clove, peeled (1 more if you prefer)
1 tblsp pine nuts
1/3 cup fresh basil leaves
1 tblsp lemon juice
1 tsp lemon zest
¼ cup olive oil
Sea salt to taste
Chop the sun-dried tomatoes. Chop the shallot, garlic, basil. Combine all ingredients in food processor except the oil in a food processor. Pulse until mixture has an even texture. Drizzle the olive oil and pulse until the mixture becomes a paste-like consistency. Add more olive oil if needed. Store in small jar, float olive oil on top to keep fresh; keeps for 2 weeks. Or store much longer in freezer.
Pesto can be used on sandwiches, eggs, pasta, rice, mix with cream cheese for a dip in food processor. Add milk and cream cheese for a creamy pasta sauce. I have even used it as a marinade for steaks or chicken. Be creative!
#tomatopesto #pesto #sundriedtomatoes