Sun-dried Tomato Pesto

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	15 min
Total:	45 min

2 cups (500 mL)
servings

Category:	Marinades and sauces
Subcategory:	Sauces
Source:	Chef José Trottier

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Recipe ingredients

8 sun-dried tomatoes
1 bunch fresh basil
2 cloves garlic
1/4 cup (60 mL) pine nuts
1/3 cup (80 mL) olive oil
1 cup (250 mL) grated parmesan

Preparation

Soak tomatoes in a little warm water for 15 minutes.
Put basil leaves in the blender.
Peel and add garlic cloves
Brown pine nuts in a little olive oil and cool.
Add cooled nuts to basil and garlic.
Drain tomatoes and put in blender.
Pulverize ingredients in blender.
Add oil gradually.
Add parmesan.

Suggestion

Chop basil and keep it in olive oil.

* We recommend Selection and Irresistibles products.

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