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Sun dried tomato Pesto sauce
- Fresh Basil leaves (gallon ziplock bag full)
- Garlic 2-3 heads or 4 oz jar of roasted
- Sun dried tomatoes - pint container full (see bottom)
- extra virgin olive oil about a pint (add slow to get thickness of a milkshake)
- Nuts 2 cups (pine, almonds any kind) -toasted
- Cheese 2 cups (Parmesan, Romano or similar)
- Salt & pepper to taste
- Put everything in food processor. Pour into ice cube trays to keep for the year and use as needed (ziplock bags after cubes freeze)
- Add thawed cubes to hot pasta (1-2 cubes per person), or use as sauce to top chicken breasts or fish or__.
- Sun dried tomatoes (That time of year when "everybody" has more than they can use) cut fresh tomatoes in half, season as you like "bake" 6-12 hours at 175 degrees. (I store in freezer you could keep dried or in oil)