My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, August 21, 2012

Sun Dried Tomato Pesto

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
print recipe

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.)


  1. this is almost exactly the recipe i use for my sundried tomato pasta. it is killer good and hard to stop eating.

  2. LOVE sun dried tomatoes. Such great flavor!


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