KELLEY SAYS: Pesto is one of those things that is so simple to make but it packs a big flavor and is very versatile. I use it on homemade pizzas, on sandwiches, crostinis, crackers and mixed with pasta.
BARRY: The last time the kids were over for dinner, they ate plenty of it, took the leftovers with them and demanded the recipe to make their own.
KELLEY: This version is a little different than what I normally make for two reasons. First, I used sundried tomatoes and, second, I used a really nice locally made lemon-infused olive oil. I got it at Olive Chattanooga in North Chattanooga. You should know that a little goes a long way, so you might want to taste as you go. I also used fresh basil and oregano from the garden, and that makes a difference.
BARRY: She used the olive oil in an Eggplant Parmesan dish the other night, and it was delicious. It added a lot to the pesto as well.
KELLEY: We used this pesto on sandwiches made with toasted olive bread, Italian beef and some grilled peppers left over from a previous meal. I used Parmesan, but you can use almost any hard cheese like Asiago or Romano.
BARRY: I had some later in the day on some chips for a snack. It's good stuff.
Pesto With Sundried Tomatoes and Lemon-Infused Olive Oil
16 sundried tomatoes not packed in olive oil, remove stems if necessary
1/4 cup walnuts
3/4 cups Parmesan cheese, cubed
1 stem fresh oregano
1 hand full fresh basil
1 hand full fresh spinach
2 cloves garlic
1 tablespoon lemon infused olive oil
2 tablespoons olive oil
Salt and pepper to taste
Grate cheese and nuts separately in food processor and set aside. Put tomatoes and garlic in processor and pulse until finely chopped. Begin adding basil, oregano and spinach as you go. Before it gets too fine, add cheese, nuts and oil.
Add salt and pepper to taste.
Adjust quantities as you are working the mixture to your own taste. You add basil, cheese or oil, for example, to your own preferences.
Contact Barry Courter at bcourter@timesfreepress.com or 423-757-6354.