Sun-dried Tomato Pesto
Yield:  1 pint

Inspiration

Covered and refrigerated, this pesto will keep for months.  It makes a good cracker spread; it adds instant thickness to tomato sauce; and it really adds flavor to sandwiches or scrambled eggs.  I also mix it with a little chicken stock and toss it with pasta.  Instant entree!

Ingredients

1 3 oz. package dehydrated or sun-dried tomatoes
1/4 cup water
2 tsp. minced garlic
3 tsp dried basil leaves
3/4 cup extra virgin olive oil
1/8 tsp. crushed red pepper flakes
kosher salt to taste

Procedure

1. In covered saucepan on medium high, cook tomatoes and water until the tomatoes have absorbed the liquid and softened, about 3 minutes or microwave on high.
2. Transfer to processor bowl and add other ingredients except salt.
3. Pulse until it becomes a paste with some texture, almost but not quite pureed.  Add salt to taste.
4. Put in a covered glass or plastic container and refrigerate.