|Grilled fresh mozz with Sundried Tomato Pesto|
1/2 cup blanched almonds (see hints for easily blanching your own)
4 ounces sundried tomatoes and the oil they are packed in (1/2 an 8 ounce jar)
1 clove garlic
1/4 cup Romano cheese, grated
3/4 cup cherry, grape or pear tomatoes
3/4 teaspoon salt
Extra virgin olive oil as needed for proper consistency
Place almonds in a food processor bowl and pulse 7 or 8 times. Add remaining ingredients in order listed while blades are running and process until smooth. You may need to scrap down sides of bowl occasionally. Add additional olive oil as needed for proper consistency. Serve at room temperature. Refrigerate leftover pesto.
|Rotini with Sundried Tomato Pesto|
|The skin comes off in one piece as the nut "pops" out|
|Tightly covered, the pesto will stay fresh at least a week in the fridge.|
The photo above is of the pesto made with golden pear tomatoes and is more orange than pesto made with red grape or cherry tomatoes. Color adds a dimension that contributes to how pleasing the food will be. Taste and aroma and texture are all important and sometimes a cook will ignore color and/or presentation. Lost opportunity to enhance the experience.