Talking summer weekends – and celebrating next week’s Fourth of July! Neatsmart’s Carrie and I whipped up a yummy and versatile pesto, tasted a shareable red wine for pairing and talked about what you DON’T have to worry about over the long weekend!
Happy 4th! Neatsmart’s Carrie shares receipts you don’t have to worry about this holiday – and I’m whipping up a super sun dried tomato pesto with the perfect quarter!
Posted by Nancy Waldeck on Thursday, June 28, 2018
Sundried Tomato Pesto
- 10 – 12 Sun Dried Tomatoes
- ½ Cup Fresh Basil or Parsley
- 1 Cup Grated Parmesan
- 3 TB Red Wine Vinegar
- ½ Cup Extra Virgin Olive Oil
- 1 Tsp Sea Salt, plus more to taste
- 1 Tsp Red Pepper Flakes
Combine the sundried tomatoes, vinegar, olive oil, garlic, salt and pepper in a food processor until smooth.
One liter bottle of rustic red – perfect for a bite of sundried tomato pesto! This wine reminds me of the bottles on the table in Tuscany when you stop in for a plate of pasta, cheese and a secondi! Made from three grapes, one familiar to you probably – Grenache – and the more obsure Alicante Bouchet and Carignan. About $20 from Ansley Wine Merchant.
And the link to Carrie’s super organizing tips, here: https://neatsmart.com/how-to-organize-receipts/