Page 351 - A Literary Holiday Cookbook

Sun-Dried Tomato Pesto

Makes a little over 1 cup

INGREDIENTS

8 ounces sun-dried tomatoes packed in olive oil

½ cup Parmesan cheese
¼ cup pine nuts, toasted (to toast, place on a baking sheet in a

325°F oven for 3–5 minutes.)
1 teaspoon lemon juice

1 clove garlic

¼ teaspoon salt
¼ teaspoon pepper

INSTRUCTIONS

1 Separate tomatoes from oil and set oil aside. Process tomatoes

and all other ingredients together in a food processor on low speed

until mixture forms a paste. Add ¼ cup reserved oil and process until
combined. If making for use in the Pizza Pinwheel Cyclones on page

171, end here (some oil is left out for use in that recipe to avoid leaks

while baking). If making the pesto on its own, continue to add
reserved oil until the mixture reaches the texture of a thick sauce.