Sun-Dried Tomato Pesto
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I don't know about everyone else, but my tomatoes are growing very slowly this year. I am getting about 5 cherry tomatoes every 2-3 days! I have been storing them up in the refrigerator and finally had enough to do something with.
I decided to try to make homemade sun-dried tomatoes and dried them in my food dehydrator (you can also dry them at a low temperature in your oven). I ended up with about a cup of dried cherry tomatoes. For this recipe you will also need a couple of handfuls of fresh basil.
- 3 c. fresh basil, firmly packed
- 1 c. sun-dried tomatoes
- 2/3 c. pine nuts
- 2/3 c. grated Parmesan cheese
- 1/2 c. olive oil
- 4 cloves garlic
- Salt and pepper
Place all of the ingredients in a blend or food processor. Blend until completely smooth. You might need to stop and scrape the sides to make sure it all gets blended.
This recipe makes approximately 1 1/4 cups of sun dried tomato pesto. You can store it in the refrigerator for 2-3 days or place it in the freezer for up to 3 months.
I got these great 8 oz. freezer containers from Amazon.
If you want to freeze the pesto in portion size, pour it into an ice cube tray and place in the freezer. When frozen, remove the pesto cubes and place them in a ziploc freezer bag.
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