Tuesday, August 3, 2010

Sun Dried Tomato Pesto

A note about the cheese in this recipe: We left our parmesan cheese at Jeff's parent's house, accidentally, and we have this block of cheese in the refrigerator. I like to call it "mystery cheese". We only used it a month ago, so I know it's alright. I'm pretty sure it's asagio. Anyways, you can use whatever cheese you like.

(Makes about 1/3 cup)

2 cloves garlic
1/4 cup cheese, shredded
1/4 cup basil
2 tbsp pine nuts (or walnuts)
1/3 cup sun dried tomato
1/3 cup extra virgin olive oil
1 tsp lemon juice

Blend garlic, cheese, basil, pine nuts, and tomatoes in a blender or food processor.
After well mixed, slowly add the olive oil and lemon juice.

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