1jar Julienne cut sun dried tomatoes with herbs packed in oil8.5 ounces
1can fire roasted diced tomatoes14.5 ounces
1cupgrated Parmesan cheese
12fresh basil leavestorn into pieces
Add the jar of sun dried tomatoes with their oil along with the can of fire roasted diced tomatoes and their juices in a food processor fitted with a metal blade. Process until the mixture is a uniform paste, but not necessarily smooth. Add the pesto, Parmesan cheese, and torn basil leaves to the work bowl of the food processor and pulse until the pesto and Parmesan are well incorporated. Scrape into a jar or other container with a tight fitting lid and store in the refrigerator for up to 10 days.
How to use:
Use as a dip for vegetables, pretzels, pita chips, tortilla chips or as a spread for sandwiches, burgers, and wraps. It can also be used in place of pizza sauce or dolloped in Italian style soups for added flavour boosts.