3 Cups Sun-Dried Tomatoes (Not in Oil) 1 Cup Midtown Olive Oil Garlic Extra Virgin Olive OilMinced Fresh Herbs Such as Oregano & Parsley ¼ Cup Midtown Olive Oil Traditional Balsamic VinegarSea Salt and Fresh Ground Pepper to Taste
Directions:
Put all ingredients into the bowl of a food processor. Pulse until the mixture has the consistency of pesto. Lightly toss with one pound of cooked pasta or serve with crackers as spread.
