Yum, a keeper! I used two 7.5 oz jars of sun-dried tomatoes (undrained), 4 oz of fresh basil, 2 or 3 oz of Parmesan (a better grade), a bit of salt and some goodly shakes of pepper to a whole box of orzo. I added olive oil after I blended the pesto in the food processor, and only enough to make the consistency blendable with the orzo. I want to try this with feta, and adding sliced olives would be great for either cheese - if my family didn't have a tendency to pick them out!
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Yum, a keeper! I used two 7.5 oz jars of sun-dried tomatoes (undrained), 4 oz of fresh basil,...