Sun-dried tomato pesto

Evan Elsberry

Of all the different sauces and spreads chef Evan Elsberry makes, this sun-dried tomato pesto is one of his favorites. Mixing it with 50% cream cheese turns it into a great dip, he said. Another crowd-pleasing idea: Blend cream cheese and goat cheese with sun-dried tomatoes and basil to form a chees

Ingredients

1 1/4 cups virgin olive oil
1 cup dry-packed sun-dried tomatoes, rehydrated (see note)
3/4 cup fresh basil
6 tbsp. asiago cheese
1/2 cup pine nuts
1/4 cup roasted garlic
1/8 cup lemon juice
3/4 tsp. pepper
1/2 tsp. salt, or more to taste

Directions

Blend all ingredients in a food processor. Makes 3 1/2 cups.

Note: Rehydrate sun-dried tomatoes in boiling water, then drain.