SUN DRIED TOMATO & ONION PESTO (SALLYE)
sun dried tomatoes (in oil pack)
fresh parsley (leaves only)
sweet onion (vidalia if available)
ground black pepper
How to Make SUN DRIED TOMATO & ONION PESTO (SALLYE)
1Peel and quarter onion.
Peel garlic clove.
2Drain the sun-dried tomatoes, reserving the oil (it will be used later)
3Place 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.
4Sprinkle salt and pepper over mixture in processor.
Process until mixture is very finely chopped and smooth.
5Pour into airtight container, cover and store in refrigerator until ready to use.
Will keep in fridge for 7-10 days.
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