Sun-Dried Tomato Pesto
This is quick and easy to whip up and is extremely versatile. You could spread it on sandwiches, add a few tablespoons to eggs, make a cold pasta salad tossed with vegetables, make a warm pasta dish with meat, whisk in more oil for a salad dressing, and so on. This will keep in the fridge for two weeks.
-4 cloves garlic
-1 c sun-dried tomatoes packed in oil, drained with oil reserved
-1/4 walnuts, toasted (toast them in a pan or oven for 5-10 minutes)
-1/4 c parmesan cheese
-small handful of basil leaves
`-1 Tbsp lemon juice (although next time I might add 2 for a stronger lemon flavor)
-1 tsp salt
-1/4 tsp pepper
-1/4 tsp red pepper flakes
Combine all ingredients in a food processor, and process until finely minced. Add in 1-2 Tbsp of the reserved oil from the tomato jar until desired consistency is achieved.
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