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
Toss everything but the olive oil into the bowl of a food processor (or a blender) fitted with a metal blade, and purée to a thick paste.
Continuing to run the machine, add the oil slowly through the feed tube or the lid of the blender. Taste for salt.