My mother came up with this sundried tomato pesto recipe about nine years ago. I’ve made modifications over the years. Sometimes I will substitute a roasted garlic head instead of the 4-8 cloves of fresh garlic. I only do this if I’m concerned about “garlic breath” which is not very often. Fresh garlic provides a peppery taste to the pesto that I love. I usually put at least 6 cloves of garlic. I’ve also been substituting the pine nuts, which are very expensive, with pecans, walnuts or almonds. I prefer the nuts be raw instead of toasted in this recipe because toasted seems to take away from the beautiful taste of the garlic and tomatoes, but either way is delicious.
Serve the pesto with crostini as an appetizer for a party or use in any of your favorite recipes calling for pesto!