4ouncessun-dried tomatoesIn olive oil, drained or (dry) julienne cut
2tablespoonsfresh basil
¼cuppine nuts
1shallotquartered
¼cupred wine
10ouncestomato puree
½cupparmesan cheesegrated
Instructions
Heat ¼ cup of the olive oil in a small sauté pan. Add in garlic and allow it to permeate the oil, but do not brown or burn; about 1 to 2 minutes.
Place the sun-dried tomatoes into a small bowl and pour the garlic and olive through a sieve into the bowl of tomatoes. Allow the oil to cool completely.
In a food processor or blender, drop in the basil, pine nuts, shallot, wine, puree and cooled sun-dried tomatoes. Pulse a few times to chop up.
Add in the parmesan a pulse a couple more times.
Turn on the food processor or blender is running, slowly add drizzle in the ¼ cup of olive oil. Season with salt and pepper to taste.
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