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.
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.
Recipe Details
- Source: Emeril's Kicked Up Sandwiches
- Dish Type: Condiment
- Occasion: Any
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