Sun Dried Tomato Pesto

Name: Sun Dried Tomato Pesto
Total time: 40 min
Ingredients: 1 1/2 cups water; 1 cup (4 ounces) dry-packed sun-dried tomatoes; 1/4 cup roasted salted cashews; 2 garlic cloves, smashed and peeled; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); 1/4 cup grated parmesan or pecorino cheese; 1/4 cup extra virgin olive oil

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Total: 40

Servings: 20

Ingredients

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1 1/2 cups water1 cup (4 ounces) dry-packed sun-dried tomatoes1/4 cup roasted salted cashews2 garlic cloves, smashed and peeled1/2 teaspoon dried oregano1/2 teaspoon dried basil1/4 teaspoon red pepper flakes (optional)1/4 cup grated parmesan or pecorino cheese1/4 cup extra virgin olive oil

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Instructions

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Step 1

Soften the dried tomatoes. In a small pot with a lid, bring the water to a boil over high heat. When boiling, add the sun-dried tomatoes, remove from the heat, cover. Set aside for 10 minutes to steep.

Step 2

Make the pesto. Drain the tomatoes over a bowl, reserving the soaking liquid. Add the plumped tomatoes to a food processor along with the cashews, garlic, oregano, basil, and red pepper flakes (if using). Pulse until the ingredients are finely chopped, pausing once to scrape down sides. Add the cheese and pulse to combine. With the processor running, stream in the olive oil. Stream in the reserved soaking liquid, a spoonful at a time, until you have a spreadable, nearly uniform texture (I use about 1/4 cup in total). Serve immediately, or store in a jar in the refrigerator for up to a week.