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Yield
Serves : 4-6

How to Make It

Step 1    

Finely chop the oil-packed tomatoes. If using dry-packed tomatoes, place them in a small bowl with just enough hot water to cover until they soften, about 20 minutes. Drain them in a strainer set over a small bowl and squeeze out excess water; reserve the soaking liquid. Finely chop the tomatoes.

Step 2    

In a medium bowl, combine the tomatoes, garlic, oregano, salt and crushed red pepper. Add the olive oil and mix thoroughly with a wooden spoon. stir in 1/4 cup of water or tomato soaking liquid. Just before serving, stir in the parsley and cheese.

Make Ahead

The pesto can be refrigerated for up to 1 month; coat lightly with olive oil and cover tightly. Let return to room temperature before proceeding.

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