Sun-Dried Tomato Pesto
When basil is plentiful, make double batches of this divine pesto. It can be frozen in heavy-duty freezer bags and will keep for several months. So in the dead of winter, pull a bag of this from the freezer and unleash the flavors of summer. This is particularly good served atop a sautéed breast of pheasant or a grilled fillet of salmon or dorado.
INGREDIENTS | YIELDS 2 cups
- 5 cups water
- 12 ounces sun-dried tomatoes
- 8 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- ½ cup extra-virgin olive oil
- 2 cups basil, firmly packed
- 1½ teaspoons dark honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Bring water to a boil in a saucepan. Add sun-dried tomatoes, turn down to low heat, and simmer for about 15 minutes. Drain and squeeze excess water from tomatoes.
Place tomatoes, garlic, and vinegar in a food processor and blend until coarsely chopped.
With processor running, slowly add the oil.
Add the basil, honey, salt, and pepper and whirl until fully incorporated.
