Ingredients
1 jar drained oil packed sun dried tomatoes ( about 6-8 ounces - If the jar is more than 6 oz, I add additional basil to compensate rather than having 2 oz left over tomatoes)
1 cup packed fresh basil leaves
¼ cup pine nuts, toasted
½ tablespoon olive oil
1 tablespoon balsamic vinegar
2 large cloves garlic
1 teaspoon fresh lemon zest
.
Preparation
Chop all ingredients in processor to coarse paste. Season with salt and pepper to taste. This can be made 1 day ahead and refrigerated. It keeps for quite a while in the frig.
