I don't remember if I've posted this before, but it is wonderful!! I use as a pasta salad sauce, pizza sauce (base), on panini sandwiches, crostini, and on and on. Makes two cups.
2/3C chopped oil packed sun dried tomatos
2/3C packed fresh basil leaves
2/3C packed fresh flat leaf parsley leaves
1/2C extra virgin olive oil
6T toasted pine nuts
4T grated Parm/Reg cheese
3 garlic cloves minced
salt & fresh ground pepper to taste
Blend well in a food processor, adding the oil in a drizzle to everything else until pesto consistancy. I freeze in plastic wrap in ice cube trays and if I double the recipe I freeze some in larger containers. I've kept it under -10 degrees for two years in the freezer, wrapped tightly.

P.S. I just made a batch--add a little squeeze of fresh lemon and a little extra oil--I like the consistancy and the lemon adds freshness--to your taste!!
2/3C chopped oil packed sun dried tomatos
2/3C packed fresh basil leaves
2/3C packed fresh flat leaf parsley leaves
1/2C extra virgin olive oil
6T toasted pine nuts
4T grated Parm/Reg cheese
3 garlic cloves minced
salt & fresh ground pepper to taste
Blend well in a food processor, adding the oil in a drizzle to everything else until pesto consistancy. I freeze in plastic wrap in ice cube trays and if I double the recipe I freeze some in larger containers. I've kept it under -10 degrees for two years in the freezer, wrapped tightly.


P.S. I just made a batch--add a little squeeze of fresh lemon and a little extra oil--I like the consistancy and the lemon adds freshness--to your taste!!

"He who sups with the devil should have a. long spoon".