Sun-dried Tomato Pesto


3 cups sun-dried tomatoes (not in oil)
1 cup of Pinehurst Olive Oil Co. Garlic Extra Virgin Olive Oil
Minced fresh herbs such as oregano and parsley
¼ cup Pinehurst Olive Oil Co. 18-Year Traditional Balsamic Vinegar
Sea salt and fresh ground pepper to taste


Put all ingredients in to the bowl of a food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with 1 pound of cooked pasta or serve with crackers as a spread.

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