Ingredients
- 4 oz olive oil
- 4 oz sundried tomatoes (rehydrated til tender)
- 2 T basil
- 2 T italian parsley chopped
- 2 oz parmesan cheese (grated)
- 2 oz pine nuts (chopped)
- 2 oz balsamic vinegar
- 1 T tomato paste
- 3 oz crushed canned tomato
- 2 oz red wine
- 1 oz white onion (diced)
Directions
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Rehydrate sundried tomatoes by soaking in warm water for a few minutes until tender.
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Place basil, garlic, pine nuts, parsley, onion, and sundried tomatoes in food processor or blender.
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Puree.
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Add all remaining ingredients except parmesan and olive oil. Once again puree.
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Stir in olive oil and parmesan cheese, salt to taste.