Tomato Basil Pesto

1. 1

   Spread about 1 1/2 cups green pepitas out onto a cookie sheet with a lip. Roast in the oven at 375 degrees for 8 to 10 min until they begin to pop or smell toasted. Don't let them get too brown. Remove and cool. Once cooled, grind in a food processor fitted with an 'S' hook until finely ground. Store excess in a glass jar and refrigerate for later uses.

2. 2

   Basil from Farmer's markets and Trader Joe's comes with the leaves still on their thick woody stems. Remove them from the woody portion - ok to use the thin stem part at the base of the leaves that becomes the main vein of the leaf. Wash thoroughly and spin dry to remove all excess water.

3. 3

   You can purchase seasoned sundried tomatoes at Costco in 35 oz. jars - perfect size for storing the completed recipe.

4. 4

   Place all ingredients in your food processor bowl and grind thoroughly. Be careful not to over grind as it can turn into a thick paste. You want a coarser texture. You can use a garlic press to crush the garlic first to avoid large chunks in the finished product. Add extra olive oil to thin the mixture out if its too dry. Taste test... and adjust seasonings. Sometimes it needs more salt.

5. 5

   Will fill a 32 oz glass jar... store in fridge for several weeks. It will keep... and you can use it as a spread on sandwiches, on toast, on crackers, in meatloaf, in tofu scramble recipe, my chickpea nut loaf recipe. This is a versitile tasty treat.

* Per serving · 4 servings · Values may vary.

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