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sun dried tomato & onion pesto (sallye)

(1 RATING)
16 Pinches
grandedame avatar
Austin, TX
Updated on Jul 10, 2015

This is a great pesto to serve over pasta or spread on open faced sandwiches.

prep time 10 Min
cook time
method Food Processor
yield

Ingredients

  • 8 ounces sun dried tomatoes (in oil pack)
  • 1/4 cup fresh parsley (leaves only)
  • 1 medium sweet onion (vidalia if available)
  • 1 medium garlic clove
  • 1 teaspoon balsamic vinegar
  • 1 pinch sea salt
  • 1 pinch ground black pepper

How To Make sun dried tomato & onion pesto (sallye)

  • Step 1
    Peel and quarter onion. Peel garlic clove. Set aside.
  • Step 2
    Drain the sun-dried tomatoes, reserving the oil (it will be used later)
  • Step 3
    Place tomatoes, parsley, onion and garlic in food processor. Whisk 2 tablespoons of reserved oil and balsamic vinegar until well blended. Add oil mixture to food processor.
  • Step 4
    Sprinkle salt and pepper over mixture in processor. Process until mixture is very finely chopped and smooth.
  • Step 5
    Pour into airtight container, cover and store in refrigerator until ready to use. Will keep in fridge for 7-10 days.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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