Pesto com tomate seco

Ingredientes

• 1 (8.5 ounce) Jar Sun-Dried Tomatoes packed in oil ( – tomatoes removed from oil & oil reserved (SEE NOTES))
• 2-3 Cloves Garlic (– peeled)
• 1/3 Cup Grated Parmesan Cheese
• 1/4 Cup Roasted Red Pepper Quarters (from jar (about 2 quarters))
• 1/2 Cup Fresh Basil Leaves (– loosely packed)
• 1/4 Cup Pine Nuts or Walnuts (- toasted (SEE NOTES))
• 1-2 tsp Fresh Lemon Juice (- to taste)
• 1-2 Pinch(es) Crushed Red Pepper Flakes
• To Taste Kosher Salt and Ground Black Pepper
• 1/4 to 1/3 Cup Good Quality Extra Virgin Olive Oil (- (SEE NOTES))

Modo de preparo

1. 1

   Blend Sun Dried Pesto Ingredients: Blend Sun Dried Tomato Pesto ingredients: To the bowl of the food processor, add the dried tomatoes (not the oil), garlic, parmesan, roasted red peppers, basil, nuts, lemon juice, red pepper flakes, a heaping 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pulse until finely chopped and uniform in size, stopping to use a rubber spatula to scrape down the sides and bottom of the bowl as necessary.

2. 2

   Slowly Stream In Oil: Slowly Add Olive Oil: Add ¼ cup of oil from the jar of sun-dried tomatoes. Pulse until ingredients are minced. Scrape down the sides of the bowl. With the processor running, stream in enough olive oil until the mixture has a slightly smooth, but still chunky, pesto-like consistency. Taste and adjust pesto for seasoning with salt and pepper.

3. 3

   Serve or Store Tomato Pesto: Serve: Enjoy pesto as a dip with veggies, breads, and crostini, toss it with pasta, stir into soups, spread on sandwiches and pizzas, use it as a topping for grilled chicken, meat, or fish. Alternatively, store the dried tomato pesto in an airtight container and enjoy later.