Dried Tomato Pesto

Dried Tomato Pesto - 16 Servings

This pesto is based on dried tomatoes and basil. To create new flavors, try using different herbs, such as parsley or cilantro.

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Total time to prepare: 10 minIngredients

•     3/4 cup oil-packed dried tomatoes (about 3/4 of a 7-ounce jar)
•     1/3 - 1/2 cups olive oil
•     8 cloves garlic, chopped
•     1/4 cup pine nuts or slivered almonds
•     1/4 cup snipped fresh basil or 1 tablespoon dried basil, crushed
•     1/2 teaspoon salt

Directions

1. Drain tomatoes, reserving oil. Add olive oil to equal 1/2 cup; set aside.

2. Combine the drained tomatoes, garlic, pine nuts, basil, and salt in a food processor bowl or blender container. Cover and process or blend until finely chopped. With machine running, gradually add the 1/2 cup oil, processing or blending until almost smooth and stopping to scrape down sides of processor bowl as needed. Divide pesto into thirds. Use a third for Rigatoni with Eggplant and refrigerate or freeze the remaining 2 portions. Makes three (1/3-cup) portions or sixteen 1-tablespoon servings.

Make-Ahead Tip: Prepare as directed. Divide mixture among 3 freezer containers. Seal and refrigerate up to 3 days or freeze for up to 1 month. Thaw before using.