Sun Dried Tomato Basil Pesto is a great way to spice up your meals. It can be used in a variety of dishes like Pasta, on Toast, in Soups or on French Bread pan toasted with Olive Oil to make a delicious Crostini’s, Sandwiches, Pizza, etc….
Blend everything in food processor while slowly adding Olive Oil
- 2 1/2 Cups OG Sun Dried Tomatoes, (Homemade Oven Dried or Jarred, drain the oil)
- 1 1/2 Cups Fresh OG Basil (I used Purple Basil, but you can use any type)
- 1/2 Cup OG Walnuts
- 1/2 Cup Raw OG Almonds
- 1/4 Each Asiago, Parmesan, Fontina & Provolone or to Taste
- 1 Cup Organic Extra Virgin Olive Oil
- 5 Cloves of Organic Garlic
- 2 Teaspoons Teaspoon Sea Salt or to Taste
Check out our Oven Dried Tomatoes recipe
Arbutus Unedo (Strawberry Tree)
An easy way to make Sun-dried Tomatoes is to slow cook them in your oven Aka “Oven Dried Tomatoes”. They are so delicious and very versatile. If you grow your own Tomatoes it is a great way to store them after the season is over.
Use them in Pasta dishes, Sun Dried Tomato Pesto, in Salads, Puree with Olive Oil to make a Tomato Sauce, add them to a Quiche, mix with Chevre or Cream Cheese and spread on Crostini’s. The possibilities are endless!
I used Italian Plum Tomatoes
Cut in half and place on cooling rack so the heat can evenly dry the Tomatoes
I used Italian Plum Tomatoes but you can use any
- Preheat oven to 200 degrees
- Arrange Tomato halves on cooling rack
- Place cooling rack on shelf in the middle of the oven
- Cook for 4-8 hours depending on the size of the Tomatoes used
- If you use large Tomatoes make sure to cut into about 8 slices, you can scoop out the seeds to speed up the process
- Bake until the edges have shriveled and the insides are still slightly moist
- Remove and let cool (you might need to take some out before others)
* Another option is to put Dried Tomatoes in a jar, add a few sprigs of fresh Herbs and a clove of Garlic then cover Tomatoes in Olive Oil.
Get creative and enjoy!!!
Check out or Sun-Dried Tomato Pesto recipe
Canna Lily, Jamboree Yellow Spot Canna
I stumbled across this great Argentinian sweet white bubbly wine at Luci’s in Phoenix; it’s a great summer drink for fewer than ten bucks! It has a blend of 90% Torrontes and 10% Sauvignon Blanc. If you’re not into sweet whites make a “Tincho”! What is a Tincho you may ask? It’s all the rage in Argentina… New Age on the rocks with a squeeze of citrus (lemon or lime) I like the lime. Soooo refreshing especially if your melting in the desert like I am.
Safari Sunset – Leucadendron
It’s Tuesday, How about tacos? My boys couldn’t get enough of these! This is a great party dish as well, people love the spread and can design their own!
For the Mediterranean Tacos First I made the Homemade Black Bean recipe earlier in the day and set aside. Cook the Organic Roasted Corn, Coconut Jasmine Rice (for this dish I didn’t add the rose water but added a little garlic instead). Prepare all your toppings and put in individual bowls; Organic crumbled Feta Cheese, shred fresh head of Cabbage, chop fresh Cilantro and Chives. Serve with diced Tomatoes and Pico de Gallo; Lime wedges.
Saving this for last; add vegetable oil to a frying pan and place your tortillas in the pan fry for about 30 seconds to a min on each side or until golden brown slightly crispy. Remove the tortilla, place on a paper towel to blot out the excess oil, leave flat or fold in half, and reserve aside on a plate. I like to turn my oven to warm and keep the tortillas there until we are ready to serve.
Now you are ready for your spread!
- 2-3 Cups of Black Beans Homemade Black Bean Recipe
- 1 package of frozen Organic Corn
- 2 Cups Coconut Jasmine Rice
- 1 Head of Fresh Cabbage (Shredded)
- 1 Bunch of Fresh Cilantro (Chopped)
- 1 Fresh Lime
- 8oz. package of Feta Cheese (solid or crumbled)
- 10-12 Organic Pear Tomatoes chopped
- Organic Corn Tortillas (1-2 packages depending on how many guests)
Pico De Gallo is a fresh chopped salsa. It is so flavorful and a wonderful addition to any Mexican dish.
Chop Tomato’s and Onions into small cubes.
Dice the Jalapeño, Cilantro and Garlic as small as you can.
Add the Lime and Salt
So simple yet so delicious!!!
- 3 – 4 Large OG Heirloom Tomatoes (you can use any Tomato but the Heirloom are the best)
- 1/2 OG White Onion
- 1 -2 OG Jalapeno
- 1 Cup OG Cilantro
- 1 Large Clove OG Garlic
- Juice of 1/2 OG Lime
- 1/2 Teaspoon Sea Salt (or to taste)
* Try this recipe on our Mediterranean Tacos or as a Garnish on our Homemade Black Beans!
In San Simeon, right across the main entrance of the Hearst Castle is a California hidden gem, the Sebastian’s Store!!! They serve Hearst free-range, grass-fed beef hamburgers that come from cow’s raised on the Hearst Cattle Ranch and they have tons of other great sandwiches.
In the same building as the Sebastian’s Store you can also find the Hearst Ranch Wine tasting room.
A Spanish building across from the Sebastian’s Store.
Just up the coast is a beach full of Elephant seals, a must see!!!