My second Secret Recipe Club post for the day!
As I mentioned in an earlier post today, this month I'm helping the newest blogger in our Secret Recipe Club group and posting a second recipe. This one is a Sun-Dried Tomato Pesto from Amanda at the Dancing Veggies blog. It's super easy to make and so good that everyone should have it in their back pocket (or freezer!). I tossed a couple of tablespoons in some pasta and topped it with Parmesan cheese for a quick, satisfying lunch and had it again for dinner. Yes, it was that good. But let me back up for a minute in case you're unfamiliar with The Secret Recipe Club.
For the uninitiated, The Secret Recipe Club is a group of around 130 food bloggers, separated into four smaller blogging groups, each of which post at different times of the month. Every month, we’re each assigned a blog in our group to look through. We try a few recipes and chose one to post about. But all month, we keep our assignment a secret until ‘reveal day’. It’s been a lot of fun – and I’ve found some great new blogs to follow and new recipes to add to my rotation.
Dancing Veggies is a perfect blog for me - Amanda's tag is 'Cooking Healthy Vegetarian Food on a Budget' - and it's a perfect blog for you all to check out. She's a self-described mostly ova-lacto-vegetarian with occasional fish - which is a great way to sum up my own blog. AND, she specializes in recipes that are simple and quick, with easy-to-find ingredients. This Sun-Dried Pesto is a perfect example of that. So are her Spicy Chili Carrots, Corn Bisque with Avocado, and her Peach Dutch Baby recipes. And did I mention she loves dessert too?
This wonderful pesto comes together with ingredients I'll bet you have on hand. And I highly recommend you making extra and freezing it in little ziplock baggies, small containers, or ice-cube trays.
Sun Dried Tomato Pesto (with Pasta)
- ½ cup sun dried tomatoes
- ¼ cup coarsely chopped red onion
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon fresh basil around 6 leaves, coarsely chopped
- 3 cloves garlic
- 1 teaspoon red wine vinegar
- Place everything into the bowl of a food processor fitted with a metal blade, and puree. Add more olive oil as needed.
- Stir into your favorite pasta, whole grains (I'm thinking farro here!), a vinaigrette for a salad, over steamed vegetables or a baked potato, or on your next pizza. In all cases, finish it off with freshly grated Parmesan cheese.