Saturday, December 26, 2009

Sundried Tomato and Roasted Walnut Pesto

1/2 cup olive oil
6 garlic cloves
1/2 cup fresh basil (I used a mixture of sweet basil and Thai lemon basil -- more sweet basil, though)
1/2 cup fresh Parmesan cheese (optional)
1/8-1/4 cup sun dried tomatoes
1/3 cup roasted walnuts

Mix all ingredients in a blender. I added a couple spoonfuls of marinara to keep the other ingredients from clogging the blender. On my next try with this recipe, I'm going to try adding some mild green olives.

I served this over farfalle pasta, but I think I'd also like to try this as a dip for garlic knots.

No comments: