Sun-Dried Tomato Pesto

I love pesto sauce anytime of the year, but summer just screams for it. I decided to try something different and here is the recipe I came up with. This would probably serve two to four people, but you could easily double it.

1 cup of fresh basil leaves
2 cloves of garlic skin removed
3/4 cup freshly grated parmesan cheese
12 or so good-size sun dried tomatoes in oil
1/4 cup of toasted pine nuts
3/4 cup extra virgin olive oil
salt and pepper to taste

Toast the pine nuts in a 300 degree oven for five minutes and cool completely.

Place the cooled pine nuts, basil leaves and sun-dried tomatoes in the bowl of the food processor and chop. While the machine is running add the two garlic cloves through the feed tube. The food processor will do the mincing for you. Puree until fairly smooth. Add the olive oil through the feed tube and process until all of the oil has passed through the tube. Add salt and pepper to taste and stir.

I am going to serve this with penne tonight. You could also use it as a crostini topping.

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Peonies

These are the first peonies from my front garden.

I will put the larger pitcher in the kitchen and the small glass containers on the vanity in my bedroom.

I really should plant more this fall.

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Tea LIghts

When I was in Miami last February we ate at Restaurant Daniel and they had these gorgeous lights on the table. My daughter took a photo of them and I was able to find them on line.

They “orchids” come in many different colors and I chose white thinking it would be the most elegant. I just may have to order two more in pink since they are so gorgeous.

The nice feature about these is that unlike tall candles, they don’t block your view of your guests at the table.

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