Earlier this week, I awoke to another “project” from my husband. He had cut the basil and left quite a pile of it on the counter for me.
One of the quickest ways that I know to use basil is to make pesto. I was going to make a bunch of regular pesto to freeze, but I had two jars of sun-dried tomatoes to use up in the fridge (another recipe coming soon to use up the other jar). I have bought sun-dried tomato pesto in the past, but reading the ingredient list on some of them scares me. So, my mind was made up. I was going to try making it for the first time. This version turned out great and I even found my husband eating it straight out of the bowl.
MAKES APPROX. 1 CUP
– 1 jar (270ml) of sun-dried tomatoes, packed in oil (1 cup drained)
– 1 cup basil, packed
– 2 Tbsp. nutritional yeast
– 2 cloves of garlic, minced
– 1/4 cup pine nuts
– 1/3 cup olive oil
– 1/2 tsp. salt
1. Lightly toast the pine nuts.
2. Drain and rinse the sun-dried tomatoes. If they aren’t already sliced, roughly slice them.
3. Rinse and destem the basil.
4. Combine all ingredients into a food processor. Lightly pulse the ingredients. You do not want to blend the pesto since it won’t have the same texture and colour.
5. Serve. I liked this pesto on pizza or spread on a crusty bread. You can serve it on pasta (you can thin it out with some of the pasta water or olive oil).