This vinaigrette is rich and sweet from the sun-dried tomatoes, so you don’t need to use much of it. To use it like a pesto and make a pasta dish out of it, omit the vinegar, thin it down with more olive oil, and add pine nuts, sautéed zucchini, and chopped fresh basil.

• 12 marinated sun-dried tomatoes
• 1 garlic clove, peeled and minced
• 1/3 cup balsamic vinegar
• ½ teaspoon salt
• A few turns of freshly ground black pepper
• ½ cup grated Parmesan cheese
• ¼ cup olive oil

© 2003 Frank Mentesana and Jerome Audureau