Sun Dried Tomato and Herb Baked Eggs
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Sun Dried Tomato Pesto
Ingredients
- ¼ cup chopped walnuts, lightly toasted
- ½ cup fresh basil leaves
- 1/3 cup freshly grated Parmigiano Reggiano cheese
- 1 clove garlic, peeled
- 1 cup oil-packed sun dried tomatoes (one 8.5-ounce jar) or rehydrated dried tomatoes
- 1/3 cup of the tomato oil (top off with olive oil if necessary to make 1/3 cup)
- 2/3 cup olive oil
- 1/8 teaspoon freshly ground pepper
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