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