Sun-dried tomato pesto

From Not Eating Out in New York:


(makes about 1 cup)

2 cups sundried tomatoes (soak in warm water for 20 minutes if using the very dried kind and drain)
zest of one lemon
2 cloves garlic
1-2 small shallots
2 tablespoons pine nuts
1 teaspoon Balsamic vinegar (or slightly more to taste)
handful of fresh basil leaves, parsley, or both
1/2 cup extra-virgin olive oil
salt and black pepper to taste

Chop the sundried tomatoes into pieces no larger than a quarter (for optimum food processor-friendliness). Chop the garlic, shallots and fresh herbs. Combine all the ingredients in a food processor except for the oil and pulse until even in coarseness, scraping down the sides of the bowl with a spatula as necessary. Drizzle in the olive oil and continue pulsing until a paste-like consistency. (You may want to use less if using the oil-packed type of sundried tomatoes.) Store refrigerated for up to one week or much longer in the freezer.

I'll be featuring this yummy pesto in tomorrow's ratatouille pizza!