Were you wondering what I was going to do with all the tomatoes I dehydrated? I thought maybe I had overdone it a bit until I discovered this pesto recipe in Art Smith's Back to the Table Cook Book that Joyce sent. This stuff is flat wonderful.
Keep a container of this brick-red pesto in the refrigerator to toss with pasta, stir into soups or salad dressings, or even to make the Scalloped Potatoes I'll be showing you tomorrow, or soon.
Makes about 2 cups
2 cups sun-dried tomatoes packed in oil, drained
1 cup freshly-grated Parmesan cheese
1/4 cup extra-virgin olive oil
1/4 cup (packed) fresh basil leaves
1/4 cup (packed) fresh parsley leaves
2 garlic cloves smashed and peeled
Freshly ground black pepper to taste
Process all the ingredients in a food processor fitted with the metal blade until the mixture forms a coarse paste. (The pesto can be stored in an airtight container and refrigerated for up to 1 month.)