Sun-Dried Tomato Walnut Pesto

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Sun-Dried Tomato Walnut Pesto

 

1 1/2 ounces sun-dried tomato halves

2 cups boiling water

1 1/2 loosely packed cups coarsely chopped basil leaves

1/2 cup walnut pieces, toasted

5 tablespoons cold-pressed extra-virgin olive oil

2 teaspoons red wine vinegar

2 teaspoons balsamic vinegar

1 garlic clove, peeled and chopped

1/2 teaspoon Italian red chile paste, optional

freshly ground black pepper

1/8 teaspoon salt

 

In a medium-sized heat-proof bowl, combine the tomatoes and boiling water. Let

stand until the tomatoes are plump and fairly tender, about 15 minutes. Reserve

3 tablespoons of the tomato soaking water, then drain the tomatoes and chop them

coarsely.

In a food processor, combine the tomatoes, basil, walnuts, olive oil, reserved

tomato water, red wine vinegar, balsamic vinegar, garlic, chile paste, a

generous grinding of pepper and salt. Process in short bursts of power, stopping

several times to scrape down the sides of the work bowl. The mixture should be

evenly chopped but chunky. The pesto can be prepared up to 3 days ahead; cover

and refrigerate, returning it to room temperature before using.

Serve over pasta or as an appetizer dip or spread.

Makes 2 cups.