Sun-Dried Tomato Pesto (Barbecue and Grilling)

 

                This is a little sweeter than regular basil pesto. It's nice on fish and poultry or served in a ramekin as a spread for grilled bread.

Makes about 3 cups (750 ml)

• 375 gr sun-dried tomatoes (not oil-packed)
• 8 cloves garlic
• 125 ml olive oil
• 20 ml balsamic vinegar
• 500 ml firmly packed fresh basil or flat-leaf Italian parsley
• 5 ml honey
• Freshly ground black pepper

1. In a food processor, coarsely chopped tomatoes and garlic ; with the motor running, through the feed tube, gradually add olive oil and vinegar, process for 1 minute.
2. Add basil, honey and pepper to taste ; pulse until thoroughly incorporated.
3. Store in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.

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