Sun-Dried Tomato and Pistachio Pesto
- Yield 8 servings
- 6 garlic cloves, minced
- 1 cup sun-dried tomatoes
- 1/2 cup shelled pistachios
- 1/4 cup chopped basil
- 1/4 teaspoon salt
- Coarsely ground black pepper.
- 3/4 cup extra-virgin olive oil
- 1/2 cup grated Parmesan
- Place garlic in blender or food processor; pulse until chopped. Add tomatoes, pistachios, basil, salt and pepper; process until coarsely chopped. Gradually add oil and process until combined but not pureed. Stir in cheese. Store covered in refrigerator up to 1 month. Yield 1 1/2 cups.
Recipe courtesy of Jill DeBona.