Sundried Tomato Pesto

It may surprise you to know, I used to be a notoriously picky eater as a child. The type who wouldn't eat any sauce on my spaghetti, and used to gag if there were any peas on my plate. Then, my family started traveling and eating out more and I slowly learned to truly love and appreciate food. I remember the first time I tried something really new - something totally crazy - and realized that I actually liked it. It was in a little restaurant in Spain when I was 11 years old, and I had just, without realizing it, gobbled down several pieces of blood sausage.

 Another time was my first time eating real Italian food at a little restaurant in Leicester Square in London when I was about the same age. I was complaining that I didn't like pasta (like I even knew!) so the waiter brought me spegetti with pesto, insisting I would love it.  He was right - it rocked my world.  I will never forget that simple little plate of noodles. 

Since then I have fallen in love with food.  I love sun-dried tomatoes, especially during the fall and winter when fresh tomatoes and the summer seem like such a distant memory.  Walnuts, red wine and balsamic vinegar make this a very rich pesto that is hearty and satisfying.  Mixed with some Parmesan cheese and tossed into pasta it makes a simple but delicious and easy meal.  This makes a pretty large batch that I put up in the freezer - a jar will keep for several weeks in the fridge as well. 


Sun-Dried Tomato Pesto
150 grams (around 4 to 5 oz) Sun-Dried Tomatoes
chopped fresh basil (I just grab a small handful - maybe 2 tbs after its chopped)
chopped fresh oregano (ditto)
1 large clove garlic, chopped
1 cup chopped walnuts
1/4 of an onion, chopped
1/4 cup balsamic vinegar
1 tablespoon tomato paste
1/4 cup red wine
black pepper
1/2 cup olive oil

Soak the tomatoes in water for about an hour or until they are nice and soft, then drain and coarsely chop.

In a food processor combine everything except the olive oil. Once combined, drip in the oil while the machine is running. Season with pepper as needed (or maybe salt - many sun-dried tomatoes are salted so the salt is unnecessary).

Will keep in the fridge for several weeks (take care to always use a clean spoon and keep it covered) or for several months in the freezer.  I strongly encourage mixing Parmesan cheese into it upon serving (I don't do this to begin with to extend its shelf life and to keep it vegan just in case).