Sundried tomato pesto (well, this recipe, anyway) takes very little time to prepare, so much that it's to the point of laughable easy. Of course, this ease is made easier with the help of my trusty food processor-without one, I'm not sure it would be so simple-though I'm sure a blender could do the job quite nicely. This is not smooth-this particular pesto is pretty grainy and a little more chunky than your typical pesto. It's not runny at all.
It's perfect for using with crackers, and it works well as a sandwich spread. I'd even say it's good for putting over pasta, though I've never tried it. It's got a bit of tang to it, so be prepared-this is not a mellow pesto!
I made this originally on Thursday for my friend's birthday party, and decided that although I left the container half full at her house, I wanted to make some for myself so I'd have something different to snack on this week. I'm not sorry I had to make it again. Forgive the picture quality though-my camera I normally use to take these pictures ran out of battery power, so I used my other one. You get the idea, though.
This whole recipe, from start to finish, takes roughly 5-10 minutes-all you have to do is measure the ingredients in the bowl and start the processor. You have no reason to wait. No lie, this post took me longer to write than making this sundried tomato pesto did. Stop reading this and get up from the couch and go make it for yourself. You will thank me later.
Sundried Tomato Pesto (from www.recipezaar.com)
2 c. sundried tomatoes (if you get the ones packed in oil, make sure you drain first-I have used both-the ones that are in oil and ones that aren't. I don't notice too much of a difference.
1 c. grated parmesan cheese
1/4 c. packed basil (it doesn't need to be chopped)
1/4 c. packed parsley (again, unchopped)
1/4 c. olive oil
2 garlic cloves, whole
ground pepper, to taste
Combine all ingredients in a food processor and pulse until blended. Cover well and refrigerate until ready to use.
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