- 3 Cups Sun-Dried 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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- Tags: Sides and Salads