Makes about 1/2 cup. Difficulty
1/4 cup sun-dried tomatoes, not in oil 1 cup ripe tomato, seeded and chopped 1/4 cup fresh basil 1 Tablespoon pine nuts 1-1/2 teaspoon olive oil 1 teaspoon salt Dash of freshly ground black pepper 2 garlic cloves
Hydrate sun-dried tomatoes by pouring about 1 cup of boiling water over dried tomatoes. Let sit for about 5 minutes. Drain and chop.
In a food processor combine hydrated tomatoes, seeded tomato, basil, pine nuts, olive oil, salt, pepper and garlic cloves. Process until mixture forms a paste.
This pesto is wonderful served as an appetizer over crostini or you could easily pair it with pasta or over grilled fish.