Sundried Tomato Pesto

2009 Jul/Aug

This pesto keeps well in the fridge. Add it to a cheese platter or slather it on a grilled vegetable or grilled cheese sandwich. Roast the garlic anytime you have the oven on for something else; refrigerated, it will keep for a week.


  • 1 garlic head
  • 1/4 c. extra-virgin olive oil or cold-pressed canola oil
  • 1/2 c. sun dried tomatoes packed in oil, drained
  • 1/3 c. packed fresh basil leaves
  • 1 T. balsamic vinegar
  • 1/2 c. freshly grated Parmesan cheese


To roast the garlic, cut a thin slice off the top of the unpeeled garlic head and drizzle the exposed cloves with a bit of oil; wrap the head in a square of foil and roast it at 350°F for 1 hour, until soft and golden. Set aside or refrigerate until cool enough to handle.

Squeeze the soft garlic cloves out of their skins and purée with all the other ingredients in the bowl of a food processor. Pulse to make it as smooth or chunky as you like, adding extra oil or a bit of water if it needs to be thinned a little. Makes about 1 cup.