Sundried Tomato Pesto

By Esther Boateng

This pesto is sweet, tangy, and rich in flavor. Use it to upgrade your regular bowl of rice, vegetables, or meat. The amount of olive oil you use may vary; in any case, you’ll probably need at least one third of a cup of olive oil. I also like to add a small amount of filtered water to get my preferred consistency.

For a more traditional pesto, add your favorite hard cheese such as pecorino romano or a strong cheddar cheese. If you prefer to skip the hard cheese, consider sprinkling some crumbled feta and chopped black olives over the pesto for an extra delicious twist.


Leave a comment

Please note, comments must be approved before they are published

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.