Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Sun-Dried Tomato Pesto
When she presented me with her The Lesley Stowe Fine Foods Cookbook (HarperCollins), my friend Lesley wrote “Never eat more than you can lift” on the opening page, and ever since I have heeded the advice. Lesley is a food icon in Vancouver, and has made a national name for herself with her Raincoast Crisps, delicious and nutritious crackers that have made their way into food stores and supermarkets across the land. If you can find some, top them with Lesley’s sun-dried tomato pesto.
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
2 cups oil-packed sun-dried tomatoes, drained
5 cloves garlic
2/3 cup grated Parmesan cheese
Method/Steps
1. Drain the oil from the tomatoes and reserve. You’ll need about 3/4 cup of oil; top up with olive oil if necessary.
2. In a food processor, blend together tomatoes, garlic and cheese until smooth. Add the oil gradually, processing until the pesto reaches an ideal spreading consistency.
Wine and Spirits Match
A Jacob’s Creek sparkling Pinot Noir/Chardonnay will go well with this one.