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Thursday, July 28, 2011

Sundried Tomato Basil Pesto

My favorite panini is tomato & fresh mozzarella with sundried tomato basil pesto.  Here is my take on the pesto that brings so much flavor to such a simple sandwich.

Sundried Tomato Basil Pesto

3.5 oz. pkg. sundried tomatoes
1 c. boiling water
2 garlic cloves, sliced
1 T. olive oil
2 T. basil
2 T. parmigiano reggiano, grated
salt & pepper

1. Soak dry tomatoes in boiling water until soft. Chop into about 6-8 pieces, each.

2. In food processor, combine tomatoes, garlic slices, and a bit of the soaking liquid.  Pulse until tomatoes and garlic are well chopped.

3.  Add olive oil, basil, cheese and continue to pulse; adding more soaking liquid as needed.

4. Add salt and pepper to taste. Pesto should be spreadable but not runny.

*My favorite way to use the pesto is in a panini with tomatoes and fresh mozzarella.  Use ciabatta or sourdough bread. Press on an indoor grill or saute pan (while pressing) until crispy on each side.

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