Excuse me! You caught me while I was loving myself a little too much.
Not like that.
I mean in the kitchen.
All you’ll need is a food processor and a love of spreads. Or tapinades. Or pestos. Whatever you want to call it is fine.
This is nothing new but it’s so delicious I wanted to share it with you. I was at the farmers market recently and I picked up a container of sundried tomato pesto. It was amazing on a piece of baguette, as a sauce for pasta or in place of mayo or mustard on a sandwich. When my little container was empty I tried recreating it myself and the results were tasty!
This recipe is not strict. I measured some things and not others, so feel free to play around with the portions of each ingredient until it tastes perfect to you.
What you’ll need:
1 jar sundried tomatoes (I prefer the kind packed without vinegar)
handful or two of fresh basil
some fresh parsley
handful of toasted walnuts (I’ve also made this using pignoli and loved it)
about 1/2 c pecorino (or other cheese of your choice)
juice of half a lemon
1t fresh thyme
salt and pepper to taste
Put all ingredients into the food processor and pulse until well combined but not completely smooth. You want it to have some chunkiness. Also feel free to add extra virgin olive oil if the mixture is too stiff.
You can add capers or fresh garlic to make it pungent, rather than nutty and sweet.
My favorite way to enjoy it is on a toasted baguette along with a simple arugula salad.