Sun-Dried Tomato Pesto

This creation was designed jointly by my friend Sumaya and I and is based upon my green pesto recipe.

Ingredients:

• 3 bunches fresh basil
  
• 2 packed cups sun-dried tomatoes *
  
• 1 garlic, peeled (yes, the whole thing!)
  
• 2 handfuls pine nuts
  
• 1 cup freshly grated parmesan cheese
  
• freshly squeezed juice of one lemon
  
• extra virgin olive oil to mix

Ingredient Notes:

* The sun-dried tomatoes should be moist. Sumaya and I have had great success with a variety which is sold vacuum-sealed in plastic with some moisture locked in. Oil-packed tomatoes also work nicely. (Unless the oil is pure extra virgin olive, drain the tomatoes well before use.)

Directions:

Place all ingredients into a food processor and blend, using just enough oil to mix pesto into a thick paste.
Invite your friends over to enjoy the wonderful aroma in your kitchen and sample your flavourful creation.
If there are any leftovers, package them into single portion airtight containers and freeze immediately.

To enjoy leftover pesto:

Thaw enough pesto for one use GENTLY.
(Be careful NOT to cook the pesto!)
Enjoy immediately.

Notes:

Pesto is a wonderful, versatile food, bursting with heart-healthy garlic. I enjoy our sun-dried tomato variety tossed with whole grain pasta and sprinkled with additional freshly grated parmesan.