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!
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!
First I made the Homemade Black Bean recipe earlier in the day and set aside.
Organic Roasted Corn
Coconut Jasmine Rice (for this dish I didn’t add the rose water but added a little garlic instead).
Organic Crumbled Feta Cheese
Shred fresh head of cabbage and chop fresh cilantro.
Cut lime in half and squeeze the juice in a small bowl and strain out the seeds.
Combine Cilantro, Cabbage, Lime and Salt in a bowl.
Diced Tomatoes and/or Pico de Gallo
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, fold in half, and reserve aside on a plate. I like to turn my oven to warm and keep in there until we are ready to serve.
Now you are ready for your spread! I like to present it like this; you can also add favorite hot sauce to the spread as well.
- 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)
There are two ways you can make Pico De Gallo. The easy way is to use a food processor; the original way is to chop the vegetables by hand.
This is what it looks like using a food processor
Cut Tomatoes into chunks and pulse in food processor just a few times so as to leave somewhat chunky
Transfer to a bowl
Cut Onion into chunks, pulse in the food processor and add to the Tomatoes
- Put Garlic into food processor
- Cut off stem and deseed Jalapeno cut into 4 pieces and turn on food processor
- Scrape the sides and turn on again till minced
- Add Cilantro turn on till minced
- Add to the tomatoes/onions along with the Lime and Sea Salt
- Stir and Enjoy!!!
Chopped by hand
Chop Tomato’s and Onions into small cubes; Dice the Jalapeño, Cilantro and Garlic as small as you can
So simple yet so delicious!!!
- 3 Large OG Heirloom Tomatoes (you can use any Tomato but the Heirloom are the best)
- 1/2 OG White Onion
- 1 OG Jalapeno
- 1/2 Cup OG Cilantro
- 1 Large Clove OG Garlic
- Juice of Half OG Lime
- 1/2 Teaspoon Sea Salt
* Try this recipe on our Mediterranean Tacos or as a Garnish on our Homemade Black Beans!