Garden With A View

While our friends are thousands of miles away on their fabulous honeymoon, I’ve been tasked with the daily activity of watering their thriving garden. And by garden, I mean an array of flower boxes suspended on their balcony, which offers a panoramic view of the Chicago skyline. Said flower boxes are cultivating a variety of fragrant herbs, fruits and vegetables.

In my friends’ absence, I’ve had access to these herbs, and specifically the flourishing basil plant. I took this opportunity to make Sun-dried Tomato Pesto, which I then used for Chicken, Mozzarella, and Pesto Sandwiches. The pesto was so fresh with the just-picked basil; it was the perfect addition to the otherwise simple chicken sandwich. It would also be tasty on pasta, crostini, and eggs.






Sun-dried Tomato Pesto

What You Need

  • ½ cup packed basil leaves
  • ½ cup toasted pine nuts
  • 3 cloves garlic
  • Zest of half a lemon
  • Scant ½ teaspoon kosher salt
  • 1 cup oil-packed sun-dried tomatoes
  • ¼ cup grated Parmesan Reggiano or Pecorino Romano cheese
  • ¾ cup olive oil

What To Do

  1. Drain the sun dried tomatoes of excess oil.
  2. In the bowl of your food processor, pulse the garlic a couple of times. Add the basil, pine nuts, zest, salt and drained sun-dried tomatoes. Pulse until coarsely chopped.
  3. Add the cheese and pulse to evenly distribute.
  4. With the food processor running, drizzle olive oil through the feed tube until you end up with a thick paste. Taste, and add a bit more salt if necessary.
  5. Pesto will keep for several weeks in the refrigerator.
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