Sun Dried Tomato Pesto

This recipe is a real hit with our workshop folks. It’s yummie, easy to make and a lot less expensive than buying it. Of course, I make most of my own ingredients but that’s easy too. You really must consider doing so too.

Bill and I have a vegetable garden and have tomatoes coming out of our "wazoos" during the season so I am freezing and drying them for months. We hate wasting things. I have enough sun dried tomatoes and frozen ones to last me all year. Frozen ones are great for soups and sauces and the best part is not only the fresh taste but the fact that you know how they have been grown and harvested! And have you ever priced the sun dried ones? If not, you should. Then you’d go right out and do as I am going to suggest - invest in a dehydrator. I use it a lot. It’s great for dried apples and fruit rolls. Kids love it too.

I also grow my own basil. It too is so easy. Just purchase 3 or so plants, place them in the garden or, if you have moles like we do, put them in large plastic type pots outside in the sun and just water them if it doesn’t rain. Nothing beats the smell and flavor of fresh basil. I have a wonderful easy salad, Bruschetta, using basil instead of lettuce. It too is easy. If you can cut a few veggies, you can make it. I’ll add it to my recipe list someday. Anyway, back to the basil. I make pesto out of it and then freeze it in cubes. That way I have it ready to go for pastas, seafood, lamb, chicken, sauces… SOOOOO easy. Here’s how!

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