This recipe combines the sweet taste of fresh basil, with the tang of sun-dried tomatoes and olive oil to create delicious and fragrant sauce. Fresh basil is a great thing to have on hand; it has an amazing aroma that is very enticing. Basil grows pretty out of control (and by that I mean FAST), so if you don't have a lot of space to plant (like me!) it's a good choice. Maximum benefit, minimum space, effort, etc (like a pet goldfish, but more delicious. And it's not going to die overnight and get flushed down the toilet. Ok, bad example).
|Fresh basil, just cleaned. Can you smell it??|
My recipe makes about 4 servings (or really 2, if you're like Adam and I, which I've already said, not enough people are). So adjust accordingly. You can also multiply this (just leave out the cheese) and freeze it (then add the cheese and a little extra oil after you defrost it).
Soundtrack: Amazing Baby - Rewild
Sun-dried Tomato Pesto
1 to 1&1/2 c. fresh basil leaves (yea, they gotta be fresh)
1 clove fresh garlic
1/8 c. pine nuts (yea, they're expensive, but this amount will probably cost you $1 or 2)
10 sun-dried tomatoes (not the kind in oil)
1/2 c. olive oil
1/4 Pecorino Romano cheese (freshly grated, preferred! You can add more, to taste)
Salt & Pepper
Combine basil, garlic, pine nuts and tomatoes in a food processor. Run until pureed (you'll have to scrape down the sides, etc). Add cheese and olive oil and process until smooth. Transfer to a bowl and add a little salt n peppa.
Yep, that's easy.
|Looks like a weird flower!|
|What the moon is made of!|
|Finished sauce, should be a little chunky.|
Hope you enjoy!