Dried Tomato Pesto

Dried Tomato Pesto

(Adapted from the book: “Animal, Vegetable, Miracle: A Year of Food Life” by Barbara Kingsolver)
2 CUPS DRIED TOMATOES
1 CUP COARSELY CHOPPED WALNUTS (or other nuts, I used pecans)
¾ CUP OLIVE OIL
1/3 CUP GRATED PARMESAN
¼ CUP DRIED BASIL (or fresh herbs, I used Italian Parsley)
4 CLOVES GARLIC
2 TBSP BALSAMIC OR OTHER GOOD VINEGAR
½ TSP SALT

Additional optional ingredients:                                                                                 1 teaspoon grated lemon zest and 1 teaspoon lemon juice                       1/2  cup good quality olives (green)
Puree all ingredients in a food processor until smooth. Add a little water (or lemon juice) if it seems too sticky, but it should remain thick enough to spread on a slice of bread.

Sonoma County Fresh Produce and Honey