About the Recipe
Once your try this wonderfully rich flavored sauce, you will quit buying it off the shelf.
Ingredients
1 cup of sundried tomatoes in oil (packed a bit), drained of the oil in which it is jarred.
¾ cup cold pressed extra-virgin olive oil
10-15 fresh basil leaves (about 6 grams), coarsely chopped
1 clove of garlic (about 5 grams), finely chopped
2 tablespoons of pine nuts
¼ cup + 1 tablespoon of parmesan cheese
¼ teaspoon of ground black pepper
¼ teaspoon salt
Preparation
In a food processor with the cutting blade attached, combine 1 clove of finely chopped garlic and 1 cup of sundried tomatoes.
Pulse on high speed for about 10 seconds.
With the processor on high speed, gradually pour the olive oil into the mixture via the top feed tube.
Do not add all the oil at once or it will not blend in well. This part should take 30-45 seconds.
Stop the processor and add:
10-15 fresh basil leaves that are coarsely chopped
¼ teaspoon of salt
¼ teaspoon of ground black pepper
Process on high speed for 1 minute.
Stop the processor, add:
¼ cup + 1 tablespoon of parmesan cheese
Process for 15 seconds.
Stop the processor, add:
2 tablespoons of pine nuts
Pulse on-and-off on high speed for about 10 seconds.
You can refrigerate it for later use or serve it immediately.
