Chunky Sun-Dried Tomato Pesto
Process sun-dried tomatoes, water, oil, garlic, pine nuts, vinegar, oregano and salt in a food processor until a rough pesto forms. Stir in cheese.Advertisement
Make Ahead Tip: Refrigerate for up to 5 days.
Tips: For this recipe, look for soft sun-dried tomatoes (not packed in oil). If you can only find tomatoes that are very dry (and hard), soak in boiling water for about 20 minutes, then drain and chop them before using.
To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.