Pesto is one of the easiest of Italian recipes now that the food processor has been invented. Of course, it’s a different story if you have to stand for hours smashing the ingredients into a paste (pesto in Italian) with a mortar and pestle like in days of yore–or in the kitchens of contemporary Ligurian/Italian chefs who are purists. There are, however, a few tips here that can make your pesto so much better.
…
I love sun-dried tomatoes but was always at a loss as to how to use them–besides just cutting them up and throwing them into salads. Here though is a great recipe that turns them into one of the easiest, quickest dishes you could possibly make. The only one doing the hard work is your blender or food processor. And I do mean hard work. These tough little buggers (the tomatoes, that is) absolutely do not want to be chopped up. But you have to keep at it until they cry “uncle”. What’s convenient about this recipe is that every ingredient goes right into the machine and all you have to do is turn on the switch.
…
Quick! Someone eat this before it collapses altogether. This will teach me to get artsy before I have the camera properly set up. This is really insalata caprese with it’s geometry changed. It also shows one of the many dishes to which you can add pesto.
…