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Ingredients

• . > American / Metric measures:
• . 12 sun-dried tomatoes
• . 1 cup (250ml) boiling water
• . 4 cups (180gr) flat parsley
• . 3/4 cup (175ml) of oils: [total from olive oil and grapeseed or canola oil]
• . 1 large garlic clove (minced) or 1 tbsp. (15ml) 'Fleur d'ail'
• . 1/2 cup (100gr) roasted chopped almonds or hazelnut
• . SEASONING and CHEESES:
• . 1 tsp. (5ml) sea salt, 1 tsp. (5ml) dried herb: basil
• . 1/2 cup (60gr) grated cheese: Parmeggiano 'Reggiano'
• . 1/2 cup (60gr) grated cheese: Pecorino 'Romano'
• .
• . > If serving with PASTA...add the following:
• . 1/2 pkg. (250gr) of ' linguini ' pasta (for 2 persons)
• . 1/2 reg. can pitted black olives (sliced)
• . 1/2 reg. can rinsed red kidney beans

Description

I Opened The Fridge To Be Happily Greeted By A Beautiful Bouquet Of Parsley. With This, I Was Inspired To Create A Parsley Sun-dried Tomato Pesto. This Wonderful Sauce Turned Out…

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