Recipe from Gardeners’ Community Cookbook
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1 tightly packed cup of dried tomatoes
4 cloves garlic
1/3 cup freshly grated cheese [Parmesan, Romano, Asiago, or Ricotto]
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
Reconstitute the dried tomatoes by covering them with water and boiling them for 20 minutes. Drain. Mix the tomatoes and the other ingredients together in a food processor until well blended. This will store in the refrigerator up to 5 days.
This is good used with goat cheese spread in a crostini, as shown at the following site:
Cut a baguette into 1/4 inch slices. brush with olive oil, and bake for 7 minutes
Cover with goat cheese spread, topped with the pesto.
Serve with slivers of fresh basil