Sun-Dried Tomato Pesto

As always I give you a fast a flavorful and inexpensive way to make your mouth sing.

This recipe is great with fish, chicken and roasted vegetables pasta and sandwiches. I like to have a cup of this stuff in the refrigerator at all times. I find it stays fresh for about a week to ten days.

3 ounces sun-dried tomatoes, packed without oil (about 1 1/4 cups)

1 1/2 cups boiling water

1 tablespoons pine nuts, toasted

1 large garlic cloves

1/3 cup fresh basil leaves (about 1 1/2 bunches)

1 tablespoon (1/4 ounce) grated fresh Parmesan cheese

1/8 cup fresh flat-leaf parsley leaves

1 1/2 tablespoons dry white wine

Combine tomatoes and boiling water; let stand 1 hour or until softened. Drain tomatoes, reserving 1/2 cup liquid.

Drop pine nuts and garlic through food chute with food processor on, and process until minced. Add tomatoes, basil, cheese, and parsley; process until minced. With processor on, add reserved 1/2 cup tomato liquid and wine through food chute, and process until well-blended. Not pureed. Spoon pesto into a zip-top heavy-duty plastic bag, and store in refrigerator.

Makes about 1 cup of pesto.

With Fish: works great with cod or salmon. Spread about 1 tablespoon of pesto on a portion of fish and bake in a 350F preheated oven for about 20 mins, sublime…

With Chicken: on shredded chicken or on a chicken or turkey sandwich, yummy.

Pasta: mix with your favorite pasta for a flavor explosion.

Vegetable: roast your veges and serve spooned on top or on the side and your mouth will say hello…

I have mixed a spoonful of this pesto with rice for a snack… grate a little parmesan on top and don’t ask!