Sun-Dried Tomato Pesto
This dip is great with Mascarpone cheese on Rosemary Raisin Pecan Crisps.
Ingredients
2 cups (500mL) oil-packed sun-dried tomatoes, drained
5 cloves garlic
2/3 cup (150 mL) grated Parmesam cheese
Directions
Drain the oil from the tomatoes and reserve. You’ll need about 3/4 cup (175mL) of oil; top up with olive oil if necessary.
In a food processor, blend together tomatoes, garlic and cheese until smooth. Add the oil gradually, processing until the pesto reaches an ideal spreading consistency.
Makes 2 cups (500mL)