Sundried Tomato Pesto
Yeild: 9 Cups
Ingredients
- 600 g Parmesan cheese
- 100 g fresh basil
- 360 g sun-dried tomatoes
- 300 g of pine nuts , toasted
- 18 cloves of garlic , cleaned
- 600 ml extra virgin olive oil
- freshly grated pepper and salt , to taste
Instructions
- Place all ingredients in a food processor and mill until desired consistency; season to taste