It’s been a crazy week, my youngest son Cameron is moving into his first apartment. My nest is almost empty again. Cameron knows how to cook but he doesn’t really enjoy it. His idea of cooking is heating something in the microwave or boiling water for ramen noodles. I cook special things for him because he’s so dang picky. One thing he loves is pesto. He loves any kind of pesto. He puts it in pasta and slathers it on flatbreads with cheese and his absolute favorite is in meatballs. So I am putting together a care package for him and I know pesto will go a long way. This sun dried pesto was inspired by “Closet Cooking’s” version. It is so fast and simple and tastes ever so good.
You’ll need some sun dried tomatoes, olive oil, Parmesan cheese, pine nuts, garlic, basil, chile flakes and a little salt and pepper to taste.
Throw it all together in a food processor and drizzle in the olive oil. Pulse until you have the consistency you want, salt and pepper to taste and it’s done!
Sun Dried Tomato Pesto (adapted from Closet Cooking)
1/2 cup Sun Dried Tomatoes (drained of any oil)
2 tablespoons Fresh Basil Leaves
1 clove Garlic
2 tablespoons Pine Nuts
3 tablespoons Parmesan Cheese, grated
1 teaspoon Chili Flakes (I used Aleppo Pepper)
3 – 4 tablespoons Olive Oil
Salt and Pepper to taste
Combine all ingredients except salt and pepper into a food processor and puree until you have the desired consistency.
Makes 1/2 cup
An Inspired Cook 