If you’re browsing the tomato selection at the Edible Plant Sale, and need some inspiration, here is something to look forward to. This recipe was given to me by my wonderful step mom Eileen, who has introduced me to many good ‘garden food’ recipes over the years.
So when you have an abundance of cherry tomatoes this summer, dry them! And in the winter make this pesto for a taste of sunshine and summer. I like it on sandwiches with veganaise, scrambled eggs and greens. Of course it’s good on pasta, but try it on polenta too!
We make a dairy-free version by omitting the cheese and it’s still delicious. If you have oil-packed tomatoes, decrease the olive oil to 6 Tablespoons.
Sun-dried tomato pesto
1 cup sun-dried tomatoes
1 ounce parmesan, grated (about 1/2 cup.)
1/2 cup good olive oil
1/4 cup walnuts, toasted
1/8 tsp. ground black pepper
Blend all ingredients in food processor.
Toss with hot pasta and arugula (1 bunch, about 6 cups, washed and torn) and 1/2 cup hot pasta water.
Top with 3 ounces crumbled goat cheese.