Wednesday, 14 May 2008

Sun-Dried Tomato Pesto

6 - 8 ounces sun-dried tomatoes
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
1 tablespoon chopped garlic
1/4 cup chopped pine nuts,
   or nut of your choosing
3 tablespoons chopped onion
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/4 cup red wine
1/2 cup grated Parmesan cheese
olive oil as needed
salt & pepper to taste


  • Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
  • In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. 
  • Add vinegar, tomato paste, and red wine, and process. 
  • Add Parmesan cheese and salt & pepper to taste.  Process.
  • Add olive oil until Pesto reaches desired consistency.