Recipe created by Art Smith – submitted by Wendy
Keep a container of this brick-red pesto in the
refrigerator to toss with pasta, to stir into soups
or salad dressings, or even to make a dish of
scalloped potatoes into an event.
2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves, crushed under a knife and peeled
Freshly ground pepper, to taste
Process all the ingredients in a food processor
fitted with the metal blade until the mixture forms a
coarse paste. (The pesto can be stored in an airtight
container and refrigerated for up to 1 month).
Makes about 2 cups.