Traditional pesto is made from basil, pine nuts, parmesan and olive oil, but basil is a seasonal product and its fresh greens are not always available, so the Italians have come up with an interesting and no less delicious analogue to their favorite sauce.
Sun-dried tomato pesto is prepared very quickly using a food processor or blender.
I use this sauce as a universal seasoning, not just as a pasta dressing. This is a great mixture to add to soup, bruschetta fillings or for roasting vegetables and meat. Sun-dried tomato pesto combines sweet, salty and spicy taste, so it is ideal for most dishes.
Pesto is stored in the refrigerator for about a week before it starts to lose its flavor, but you can store it for three months in the freezer.
