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Thursday, April 9, 2009

Sundried Tomato Pesto: Recipe

This is another really easy thing to make for a holiday meal - especially since it looks like you either bought it (making people think it was expensive) or slaved over something to make it! So here you go - a great accompaniment to many dishes. You can toss this with hot pasta for a terrific light meal. Or you can spread it on crusty bread for an easy hors d'ouevre. It's terrific with fresh mozzarella and serving it side by side with Mozzarella di Bufala is an awesome pairing.

Just be sure to serve it at room temperature for this dish.

Sundried Tomato Pesto
5 oz. sundried tomatoes in oil
2 Tbsp. red wine vinegar
1 garlic clove
1 Tbsp. capers
1/3 cup very good olive oil
1/4 cup pecorino, grated

Combine all ingredients, except the cheese, into a food processor and puree well. Add the cheese and pulse a few times to incorporate well. Serve immediately or refrigerate but be sure to remove and warm up to room temperature before moving ahead.

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