Califonia Bountiful
Side Dish






Sun-dried tomato pesto

Of all the different sauces and spreads chef Evan Elsberry makes, this sun-dried tomato pesto is one of his favorites. Here, it livens up a sandwich. Mixing the pesto with 50% cream cheese turns it into a great dip, he added.

Chef Evan Elsberry
Evan's Kitchen, Sacramento


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Ingredients

1 1/4 cups virgin olive oil
1 cup dry-packed sun-dried tomatoes, rehydrated (see note)
3/4 cup fresh basil
6 tbsp. asiago cheese
1/2 cup pine nuts
1/4 cup roasted garlic
1/8 cup lemon juice
3/4 tsp. pepper
1/2 tsp. salt, or more to taste

Instructions

Blend all ingredients in a food processor. 

Note: Rehydrate sun-dried tomatoes in boiling water, then drain.

Makes 3 1/2 cups.

Photo: © 2021 Fred Greaves




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