Sun-dried TomatoPistachio Pesto

1. 1

   Preheat the oven to 350F.

2. 2

   Place the tomatoes in a small bowl and cover with hot water.

3. 3

   Plump them for about 5 minutes, then drain and chop.

4. 4

   Meanwhile, toast the pistachios in the oven for 56 minutes, until fragrant and slightly darkened.

5. 5

   Cool, then place them in a clean dish towel and rub off as much of the skin as possible.

6. 6

   Place the tomatoes, pistachios, basil, and garlic in a food processor and pulse to mix.

7. 7

   Add 1 tablespoon vinegar and the cheese.

8. 8

   With the motor running, drizzle in about half of each olive oil.

9. 9

   Taste, and add salt and red pepper to taste, then the remaining olive oils and the other tablespoon of vinegar, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.