Sun-Dried Tomato Pesto (Parve)

This pesto gets it kick from sun-dried tomatoes rather than nuts or cheese and will keep in the fridge for 3 to 4 weeks.

Keep it on hand to liven up sandwiches, chickens, fish, pasta, anything goes. 

Sun-Dried Tomato Pesto (Parve)

Prep Time 15 minutes mins

Total Time 15 minutes mins

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Servings

Ingredients

• 2 cups sun-dried tomatoes soaked briefly in warm water and squeezed thoroughly dry (Make sure not a drop of liquid remains –leaving any moisture will result in a soggy dish)
• 1 large bunch basil all tough stems removed (about 2 cups, packed)
• 1 large bunch flat-leaf parsley leaves and stems (about 1 cup, packed)
• 1 head garlic all cloves peeled
• 1 cup extra virgin olive oil
• Kosher salt and freshly cracked black pepper to taste

Instructions

• In a food processor, combine the tomatoes, basil, parsley, and garlic. Process, adding the oil gradually through the feed tube. Add salt and pepper to taste.
• Transfer the pesto to clean, wide-mouthed glass jars and refrigerate.