I have finished a couple of my projects so far this week.
The commissioned mosaic piece is finished.
I made the Sun-Dried Tomato Pesto and it is in the freezer.
Sun-Dried Tomato Pesto
1 (8.5 ounce) jar sun-dried tomatoes packed in olive oil
1 cup (packed) fresh basil leaves
2 garlic gloves
1/2 (packed) fresh parsley leaves
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper.
In the bowl of a food processor, blend the sun-dried tomatoes and their oil with the basil, parsley, salt, pepper and garlic just until the tomatoes are finely chopped. Transfer the pesto to a medium bowl, and stir in the cheese.
This pesto will last one week if stored in an airtight container in the fridge. I put mine in ice cube trays and freeze. Then pop them out of the trays and store in a freezer bag.
This pesto is a great topping for sauteed or grilled fish and is perfect over penne pasta.
The big project seen in my last post, is still in the works. Off to do some major sanding!