Sundried Tomato Pesto

1. 1

   Place the tomatoes in a small amount of boiling water for a few minutes until rehydrated.

2. 2

   Drain the tomatoes and place them in a food processor or blender along with the parmesan cheese, arugula, mint, and walnuts or pine nuts.

3. 3

   Grind the mix for approximately 10 seconds on medium to high speed.

4. 4

   Add the balsamic vinegar, water, olive oil, and garlic and puree on medium speed for a few seconds.

5. 5

   If necessary, add more olive oil until the mixture is creamy and smooth.

6. 6

   Store the pesto in a glass jar, drizzling a bit of olive oil over the top to preserve.

* Per serving · 4 servings · Values may vary.

No additional tips available.