Ingredients
2 cups Oil Packed Sun-dried Tomatoes
1 cup Shredded Fresh Parmesan Or Romano Cheese
1/3 cups Toasted Pine Nuts
1/4 cups Extra Virgin Olive Oil
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Prized dried morels — cream sauces, pasta, spring dishes, stuffing
Dried golden chanterelles — risotto, cream sauces, eggs, omelets
Dried black trumpets — truffle-like flavor, pasta, risotto, cream
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated umami — rehydrate for stir-fries, dashi, braises
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Combine tomatoes, cheese, and pine nuts in a food processor and pulse/blend until thoroughly combined. Drizzle a little oil in if it gets too thick to process. Makes about 2 1/2 to 3 cups of pesto. Nat's Notes: 1. I thought the tomatoes did a great job of providing flavor, but feel free to add garlic and fresh herbs as you see fit. 2. To toast pine nuts, place them in a dry skillet over medium heat and toast them for 4-5 minutes or until they become fragrant and turn golden brown. (I plan to post 5 different recipes using this pesto.)