Sundried Tomato Pesto

Sundried Tomato Pesto

  • 3 Cups Sundried Tomatoes (Not in Oil)
  • 1 Cup Midtown Olive Oil Garlic Extra Virgin Olive Oil
  • Minced Fresh Herbs Such as Oregano & Parsley
  • ¼ Cup Midtown Olive Oil Traditional Balsamic Vinegar
  • Sea Salt and Fresh Ground Pepper to Taste

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.

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