Sun Dried Tomato Pesto
- · 4 cloves of garlic
- · ¼ cup pine nuts
- · ½ cup of parmesan cheese
- · 1 cup jarred sun dried tomatoes; drained
- · 1 cup fresh basil
- · 1/3 cup extra virgin olive oil
- · ½ cup milk
- · ¼ teaspoon pepper
In a medium pan heat up oil and garlic cloves on low heat. Once the garlic becomes fragrant add the pine nuts and continue to cook until the pine nuts are golden brown.
Add the garlic/pine nut mixture to a food processor and pulse into a paste. Then add the parmesan cheese, sun dried tomatoes, basil and pepper; pulse until it becomes a sauce. You may need to add some additional extra virgin olive oil if the sauce is too thick.
Transfer the sauce mixture to a saucepan and add the milk to the sauce for a creamy texture. Heat up until the milk is well incorporated into the sauce. Serve over your favorite pasta.