Sundried Tomato Pesto

Dear Turkey,

Sundried tomato pesto: umami taste sensation, full of good healthy fats, a little bit sweet so when you eat it with salty chips you can't stop, a good way to stretch those expensive sundried tomatoes. 

I used to make this all the time, and then I kind of forgot about it, but it's really good. And if you have weird friends who don't like sundried tomatoes, you might be able to trick them with this if it's a texture thing.

Sundried tomato pesto adapted from one of my favorite cookbooks:

In your vitamix blender that will be smelling hot by the time this is over, blend:

1 jar (8 or 12 oz) sundried tomatoes and their oil

1 c pine nuts or pecans if you're cheap

1 regular-size can black olives (pour off about 90% of the brine first)

1 c italian parsley

1 T salt

2-4 T lemon juice, or however much you need to make it blend-able (you can also add water if it's getting too lemony)

 

If you run out of chips, it's awesome on pasta or in a wrap.

Enjoy,

Tofu