• 1serving

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Nutrition Info . . .

VitaminsA, B3
MineralsPhosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ea Garlic cloves, finely chop

  2. 15 ea Sun-dried tomatoes, diced

  3. 6 ea Ripe tomatoes, blanched, peeled, seeded & diced

  4. 1/3 c Olive oil, or as needed

  5. 1 oz Basil, coarsely chopped

Instructions Jump to Ingredients ↑

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

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

  3. Add the basil & continue to process it.

  4. Keep pesto refrigerated in a clean jar until needed.

  5. Use in a couple of days or freeze.

  6. VARIATION: Two Minute Triple Tomato Appetizer.

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

  8. Serve with slices of baguette.

  9. Marlena Spieler, "The Flavor of California"


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