This pesto tastes great tossed with pasta and fresh, chopped Roma tomatoes. Or try it spread on toasted baguette slices and topped with crumbled goat cheese, chopped sweet red pepper, and leaves of fresh basil or rosemary.
3-4 cloves garlic, peeled
2 c. basil (purple, if you can find it)
1/4 c. minced sun-dried tomatoes
1/4 c. pine nuts or walnuts
1/2 c. freshly grated Parmesan cheese
3/4 c. olive oil
2 tsp. minced rosemary
1/4 tsp. crushed dried red chili, or more to taste additional olive oil
In a blender or food processor, grind first five ingredients. Slowly add 3/4 c. olive oil; add the rosemary and chili, and blend lightly. Use immediately, or spoon into a jar, cover with a thin layer of olive oil, and refrigerate until needed.
From the July 2001 issue.