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A deliciously different pesto made with walnuts and richly-flavored
sun-dried tomatoes. You can use this pesto as a dip or spread,
you can stir it into soups to add richness and flavor, and
of course you can serve it with pasta.
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| 1
large clove garlic—roughly chopped |
| 1
cup fresh basil leaves |
| 1/3
cup grated Parmesan cheese |
| 1/3
cup walnuts |
| 2
tablespoons water |
| 6
sun-dried tomatoes—roughly chopped |
| ½
teaspoon sea salt |
| ¼
teaspoon freshly ground black pepper |
| 1/3
cup extra
virgin olive oil |
PLACE
all the ingredients, except the olive oil, in a food processor.
WHILE you process, slowly pour the olive oil into the mix
until all the ingredients turn into a smooth paste (you may
have to scrape the sides occasionally).
Variations:
Pine nuts, pistachio nuts, macadamias, almonds or cashews
can be substituted for the walnuts.
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