When I was in college I worked at a small vegetarian cafe in town. One of my favorite items was the sun-dried tomato pesto. We served it as a sandwich topped with tons of veggies.
I love to spread it on bread, add some cheese, and toast it. It has a hearty texture and would also work well with pasta or on some chicken as a topping.
Sun-Dried Tomato Pesto:
(Book Lover’s Café)
12 sun-dried tomatoes
½ cup olive oil
½ lemon, juiced
2 cloves of garlic
1 tsp salt
½ cup blanched almonds, walnuts, or pine nuts.
Re-hydrate sun-dried tomatoes in hot water. Let stand for 15 minutes, drain. (Unless packed in oil)
Mix everything in a food processor.