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Sun-Dried Tomato and Basil Pesto

Recipe - Sun-Dried Tomato and Basil Pesto

From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 jar (10 ounces) sun-dried tomatoes, drained 
  • 1/2 cup fresh basil leaves 
  • 1/4 cup walnuts 
  • 2 cloves garlic 
  • ½ cup olive oil 
  • 1/4 cup grated Parmesan cheese 
  • 2 tablespoons tomato paste 
  • ¼ teaspoon salt 

Directions

  1. Place sun-dried tomatoes, basil, walnuts, and garlic in food processor bowl. 
  2. Process until almost a puree. 
  3. Add olive oil, Parmesan cheese, tomato paste, and salt. Process until mixture is well blended. 
  4. Toss with hot pasta, spread on grilled chicken, or use as a sandwich spread. 

Makes: 1 1/3 cups

TEST KITCHEN TIP:

  • Divide pesto sauce between two ice cube trays, cover with plastic wrap and freeze for pesto sauce any time you need it! When the pesto is frozen solid, pop the cubes out and place them in a resealable plastic freezer bag and label. Remove only the amount you need and store the rest for later use. 
  • Add homemade pesto to a pretty jar as a hostess gift for your next summer cookout. 

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