Sun Dried Tomato Pesto

There's more to pesto than the basil variety and darn near unlimited uses for the stuff. Simply a paste made from fresh herbs combined with oil and sometimes but not always cheese and nuts, pesto's a great layer of flavor next to the crust in a pizza, as a pasta sauce or even dressing up a simple grilled cheese sandwich.

I've been known to make pesto out of fresh mint to top lamb chops, or cilantro and chiles for a southwest boost to grilled chicken as well as everyone's favorite, an ordinary everyday basil pesto, although I'm not sure how something that smells so fabulous can be labeled "ordinary"; however, I can attest to the fact this sun dried tomato version will go the distance with any of 'em.

Simply made with jarred oil packed sundried tomatoes along with garlic, fresh basil, grated parmesan cheese, lemon juice and of course olive oil, it gets better and better the longer you let it sit in your refrigerator. In our case, we used it as a relish on panko crusted halibut fingers on top of a bed of whole wheat couscous and thank goodness for that too. I have to admit I'm not much of a whole wheat fan and it brought a whole new dimension to what could have been a rather ordinary fish dinner.

Next time you think you may have made something that's bordering on boring or darn near inedible, give your grub a lift and jazz it up with some pesto.

By the way, if your wondering how I cooked the halibut, I simply gave it a good dose of salt and pepper, and coated it in a layer of mayonnaise followed by a dredge in panko crumbs. It hit a little oil in a medium hot pan and cooked for a grand total of 7 minutes. Of course the cooking time will vary depending on the thickness of your fish. Bon appetit!

Sun Dried Tomato Pesto (an original from JBug’s Kitchen)

4 ounces oil packed sun dried tomatoes

5 or 6 fresh basil leaves (optional)

2 cloves garlic

2 tablespoons toasted walnuts

2 tablespoons freshly grated parmesan cheese

1/4 cup olive oil

2 tablespoons fresh lemon juice

Salt and pepper to taste

Place sun dried tomatoes, basil, garlic, walnuts and parmesan cheese in a blender and pulse until well combined. With the motor running slowly add olive oil. Drizzle in lemon juice. Taste for seasoning and add salt and pepper as required. Store in airtight container in refrigerator.

Comments

[Big guy]

But everyone needs to know that the Big Guy thought the Whole Wheat couscous was wonderful. And the fish and the pesto was even better. Gobbled up the whole thing! :-)

LU

[June]

Ah, my darling man...you're my best fan, never mind that you're the true poetry in my life. LU2

[Lea]

And it sure made a pretty plate!!!!

[June]

Thanks Lea. I'm just sorry the pesto didn't show up a little more in the photo. Oh well it tasted pretty darn good!

[pam]

Since I am a huge fan of all kinds of pesto, I know I will love this too!

[June]

OK let's switch. I want your burritos! LOL

[Mary from Apron Strings & Wedding Rings]

Great pesto idea June. Couldn't get the turkey thighs last Friday but will continue trying until I do! HUGS, Mary L.

[June]

Darn it all on the missing turkey thighs. Other cuts work as well including drumsticks or wings, but personally I prefer the thighs. The tendons in wings and drums make it a little difficult to eat.

[Lorraine]

I am a big pesto fan and always have some basil pesto in the freezer, but you know I have never made sun dried tomato pesto. Great idea to have it on halibut!

[June]

Thanks Lorraine. It really picked up the flavor, not that halibut needs much picking up - just something a little different.