greenbaby

I’d like to share a recipe that I tried as an appetizer at Thanksgiving. I liked it so much that I made it for a holiday potluck we went to last week as well! It’s a sundried tomato pesto and I served it with slices of french bread. It’s from Barbara Kingsolver’s book Animal, Vegetable, Miracle. It’s very easy - you basically put everything in a food processor and blend it up!

2 cups dried tomatoes
1 cup coarsely chopped walnuts
3/4 cup olive oil
1/3 cup grated Parmesan
1/4 cup dried basil
4 cloves garlic
2 tablespoons balsamic or other good vinegar
1/2 teaspoon salt

Puree all ingredients in a food processor until smooth. Add a little water if it seems too sticky, but it should remain thick enough to spread on a slice of bread.

Enjoy!

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