Saturday, September 6, 2014

Sun-Dried Tomato Pesto



Sometimes being a food blogger has it's downfall. What could that be? Well, besides the endless time on the treadmill to try and balance out the whole pan of brownies you ate, everyone expects every meal you make to be amazing. 


Don't get me wrong, I love feeding my family. But there are days, especially when I have been working on multiple recipes, that dinner rolls around and I am like, meh food schmood! Then you get the blank faces, and blinking eyes. But but but......we're hungry.....FEED US! *sigh* sometimes a girl just wants a delivery pizza.



I guess I can't complain much right now. Since July our weather here in Western Washington has been AH-mazing. 80 degrees, nice breezes, NO rain. So I have pretty much chained Kevin to the BBQ. I will throw together a couple big batches of sides like Deviled Egg Potato Salad, Lemony Broccoli Slaw, Kitchen Sink Macaroni SaladTarragon Pea Salad with Shallot and Bacon, or Grilled Ratatouille Quinoa, and leave the meat to my carnivore. He even took to making our baked potatoes on the grill, yummmmmy! 

But the other night he asked what was for dinner, and I responded with, "Well we have some marinated chicken and corn on the cob to grill". I get the "look"

"What?"

"I have to grill again? I don't feel like grilling tonight."

Now I am laughing inside. "Do you want me to grill?"

"No, it is just that I get tired of having to stand out there and cook every night"

OK, now I am seriously dying. "Hhmmmm ya, I can understand that"

"You can?"

"Uhhh hellooooooooooo, welcome to my world!"



Now don't get me wrong, I don't want to be a slave driver or anything. But I do admit that it has been nice for the focus to be off of me for a while. I explained to him that during the other 9 to 10 months of the year it is just assumed that I will have some sort of taste bud tantalizing, drool inducing, gourmet type meal on the table for dinner every night. 

Come on, that is a lot of pressure here folks! 

He was very sweet though and told me that he completely understood what I go through now. Then the next night I get.....sooo what's for dinner? *sigh*

But that is where this recipe comes in. Enter the humble pesto! I have kind of become obsessed with pesto lately. But how can you not be? It is simple to make, throw a few things in the food processor and zipity do dah you have a fantabulous sauce that is so full of flavor. You can use it on pasta, on a sandwich, slather it on meat....I am seriously in love! 

What it kind of funny is that Kevin told me a couple of years back, that he isn't a big pesto fan. So for a while I didn't make it at all. Then little by little I started to sneak it in here and there. I made Pesto Stuffed Pork Chops, using my Classic Pesto, and Cilantro Pesto Pasta. There was Garlic Scape Pesto, Green Chile Pesto, and now this wonderful Sun-Dried Tomato Pesto. 

I used it in a pasta dish for supper (that recipe coming Sept 22nd) and he loved, I mean luvvvvvvvvvvvvvvvvved it! He not only had a huge bowl for dinner, he took another bowl to work for lunch. When I questioned him the next day on his past comments about pesto he said, "Well, it isn't that I don't like pesto, I just don't like it on sandwiches". Really? I remember him devouring these Creamy Pesto Shrimp Rolls

And they say women are confusing!!



Sun-Dried Tomato Pesto

Bobbi's Kozy Kitchen
Published 08/28/2014
Sun-Dried Tomato Pesto

Ingredients

  • 1 (7-ounce) jar sun-dried tomatoes in olive oil
  • 2 garlic cloves, roughly chopped
  • 1 cup fresh basil, packed
  • 1/2 cup Parmesan cheese, grated
  • Extra virgin olive oil
  • Kosher salt
  • Fresh cracked black pepper

Instructions

  1. Blend the sun-dried tomatoes and their oil, garlic, basil, and Parmesan in a food processor and blend until the tomatoes are finely chopped. Add additional oil if needed to reach desired consistency.
  2. Taste and add salt and pepper as needed
  3. Store pesto in the refrigerator, or freezer, in an airtight container
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 00 mins.
Total time: 10 mins.
Tags: sun-dried tomatoes, garlic, basil, Parmesan cheese, condiments, sauces

14 comments:

  1. This looks amazingI I'm thinking of making this as part of Christmas gift baskets...can you tell me how much this recipe makes? Thanks!

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    1. Thanks so much! What a fabulous idea. I only think of sweets for gift baskets, now you have me rethinking everything!! It filled that jar plus a little, so I guess about 5 ounces?

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    2. Made this for gift baskets for 6 family members and it was a hit! I actually ended up with quite a bit more than I needed, but no complaints there. :-) Thanks for the great recipe!

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  2. Awesome!! I am so glad everyone loved it!! Thanks so much for letting me know :)

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  3. I am looking for just this type of recipe -- but need to eliminate the cheese. Can I just not use cheese -- or do you have a suggested substitution?

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    1. The parmesan cheese will add some salt so if you eliminate it I would just taste at the end and add salt as needed.

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  4. About how long would this last in the fridge?

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    1. Store the pesto in an airtight container in the refrigerator for about a week, or in the freezer for about six months.

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  5. Absolutely loved making this it taste awesome thanks!

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    1. I am so glad you liked it Denice! Thanks for coming back to let me know. I love hearing from everyone :)

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  6. Hi! thank you for posting this, just one question: is there any method to make it last longer?

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    1. I usually use what I need and then freeze the rest in 1/4 or 1/2 cup size. Then you can just thaw out what you need :)

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  7. I have my sun dried tomatoes in the freezer without oil... if I wanted to make your recipe, how much oil would need to add to the recipe, do you think?

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    Replies
    1. I would just slowly drizzle olive oil into the food processor as you blend everything until it reaches the desired consistency.

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