Patter Fam Sauces

Sun Dried Tomato Pesto 

2  cups sun-dried tomatoes, drained (packed in oil)
1  cup freshly grated parmesan cheese
1⁄4 -1 cup extra virgin olive oil
1⁄4 cup packed fresh basil leaf
1⁄4 cup packed fresh fresh parsley leaves
2  garlic cloves minced
fresh ground pepper, to taste 

Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste.  Add ¼ cup of olive oil at a time until the desired consistency is obtained.


(The pesto can be stored in an airtight container and refrigerated for up to 1 month).







Written by Joyce Peters — April 14, 2016

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