Red Basil Pesto (with Sun-Dried Tomatoes)

The addition of sun-dried tomatoes to opal basil produces a pungent, intense pesto that is splendid as a sauce for pasta, fish and fres green beans. Sun-dried tomatoes imported from Italy are preserved with herbs and are particularly potent in this extraordinary blend. See how to make your own Sun-dried Tomatoes and refer to the recipe for making you own sun-dried tomatoes in the book Pestos!: Cooking With Herb Pastes by Dorothy Rankin Pages 126-128.

Ingredients

1 3/4 cups Fresh opal basil leaves
2 1/2 tbsp minced sun-dried tomatoes marinated in oil (4-5 tomatoes)
2 garlic cloves
2 tbsp freshly grated Pecorino Romano cheese
6 tbsp freshly grated Parmesan cheese
1/3 cup pine nuts
1/2 cup olive oil
Salt and freshly ground pepper to taste

Red Basil Pesto

Preparation:

1. Mix the basil, tomatoes, garlic, cheese and pine nuts in a food processor or blender.
2. With the machine running, slowly add the olive oil. Season to tasted with salt and pepper and blend to the desired consistency.
3. Let stand 5 minutes before serving.

Tips

Source: "Red Basil Pesto" from Pestos!: Cooking With Herb Pastes by Dorothy Rankin 1985, Page 8
on-line at http://www.mealsmatter.org/recipes-meals/recipe/12124 accessed Monday, May 7, 2012
and at http://foodistherapy.wordpress.com/2011/08/20/time-to-harvest-the-basil-2-pesto-recipes/