Dried Tomato-Basil Pesto
This recipe goes with Flank Steak and Dried Tomato-Basil Pesto Linguine
Yield: Makes 1 1/2 cups
- 1/4 cup dried tomatoes in oil
- 3/4 cup Basil Pesto
- Drain tomatoes well, pressing between paper towels.
- Process dried tomatoes in a food processor 30 seconds or until coarsely chopped; add Basil Pesto, and process until smooth, stopping to scrape down sides. Store pesto in refrigerator up to 5 days.
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