A versatile and easy recipe that holds well in the refrigerator and even freezes. Use atop crackers or crostini for an appetizer, add to a sandwich, stuff chicken breasts, or toss with hot pasta.
In a food processor fitted with the steel blade, pulse basil, sun-dried tomatoes and their oil, nuts, garlic, lemon juice, salt and pepper until blended and chopped fine.
Add cheese and pulse again until well combined. If desired, add more olive oil. Pulse until smooth as you desire.
Notes
For the Toasted Star appetizer: Use a 2 ¾″ steel cookie cutter to cut stars out of sliced bread. I can get 2 stars out of each slice. Pre-heat the oven to 325 degrees. Brush the stars with a combination of a little olive oil and granulated garlic, then bake a few minutes until golden on a baking sheet. Cool and top with the pesto. For great presentation use a small tool called a disher. It looks like a mini-ice cream scooper. I use the #60 size disher for this appetizer. You can bake the stars ahead of time and assemble just before serving.Refrigerate or freeze (in small containers or ice cube trays)