Sun-Dried Tomato Pesto
A super delicious switch from the traditional style pesto!
- 1/3 C. Julienne Sun-Dried Tomatoes
- 2 Cloves of Garlic, peeled
- 1 t. Fresh Thyme Leaves
- 1 t. Fresh Marjoram Leaves
- 1 t. The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf Quality
- 1/4 C.The Olive Tap’s 100% EVOO (e.g. Spanish Gold, formerly known as Castile)
- 1/3 C. Fresh Grated Romano Cheese
- Salt & Pepper to taste
Combine all of the ingredients in the bowl of a food processor and finely chop. Season with freshly ground black pepper and salt.
Makes enough for 1 pound of cooked pasta.
Recipe by Rachel Bradley