Seriously Simple: Crispy, baked Japanese eggplant is a simple, versatile dish
Note: This luscious pesto is incredibly versatile. It flavors cheese, main courses, dressings, sauces, and pasta. It’s also good on lightly toasted bread.
1 garlic clove, peeled
1/2 cup oil-packed sun-dried tomatoes, drained
2 tablespoons finely chopped fresh basil leaves
1/4 teaspoon salt
1/8 teaspoon black pepper
1. While the motor is running, add the garlic to a food processor. Add the remaining ingredients and process until a thick paste is formed. If it is very thick, you may need to add a bit of olive oil. Place the pesto in a covered container and refrigerate until ready to use.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2023 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
