Taste of Life: Sun-Dried Tomato Pesto

By Chef Hillary Gallagher

(makes 16 oz. or 1 pint)

Ingredients
cup basil leaves,
loosely packed
4 oz. sun-dried tomatoes in oil, drained and chopped
3 garlic cloves
cup Parmesan cheese, grated
cup pine nuts, toasted
8 oz. olive oil
Salt and pepper to taste

Procedure
1. Combine the basil, tomatoes, garlic, Parmesan and pine nuts in a food processor, and pulse until the ingredients are evenly chopped.
2. With the food processor running, add the olive oil, and pure to an even-textured paste.
3. Add salt and pepper to taste.

*To serve with pasta
1. Boil 1 lb., of your favorite pasta according to package instructions.
2. Reserving some of the pasta water, drain and rinse slightly.
3. Saut your favorite vegetables in olive oil, add the pasta,
a cup of the pasta water (more if the sauce is too thick), and stir in the pesto.
4. Garnish with more basil leaves and freshly grated Parmesan.

Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu