Sun-Dried Tomato Pesto Recipe

In a blender or food processor, whirl the garlic & sun-dried tomatoes until they are finely chopped.

Add the tomatoes & oil & whirl until the consistency is that of a sauce.

Add the basil & continue to process it.

Keep pesto refrigerated in a clean jar until needed.

Use in a couple of days or freeze.

VARIATION: Two Minute Triple Tomato Appetizer.

Combine 4 diced raw tomatoes (not blanched, peeled or seeded) with 3 tb of the above pesto.

Serve with slices of baguette.

Marlena Spieler, "The Flavor of California"