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Recipe

Sun-dried Tomato And Walnut Pesto

As good as it is on the Three-Cheese Veggie Sandwich, this pesto can be used for lots of other things. Try it over pasta or tossed with vegetables, or throw a few spoonfuls of it into a bowl with salad fixings and use it as a dressing.

  • Yield: About 1 1/2 cups

Ingredients

  • 1/2 cup walnut halves or pieces, toasted
  • 1 teaspoon minced garlic
  • 1/2 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup whole sun-dried tomatoes
  • 1/4 cup finely grated Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Finely grated zest of 1 lemon
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon balsamic vinegar
  • 1/2 cup extra-virgin olive oil

Directions

  • Place the walnuts in a food processor and pulse until they are thoroughly chopped. Add the garlic, basil, parsley, sun-dried tomatoes, Parmesan, salt, pepper, lemon zest, lemon juice, and balsamic vinegar. Pulse for a few seconds. With the machine running, add the oil in a steady stream to combine. Transfer the pesto to a serving bowl and use immediately, or cover and refrigerate for up to 1 week, or store in the freezer for 3 months.