4 stars (Dale, David & Desirae)

Makes 4-6 servings

Sun-dried tomatoes & pesto are a superb complement to a traditional favorite.

1/2 cup sun-dried tomatoes
1 cup fresh orange juice (approximately 1-2 oranges squeezed)
2 tablespoons apple cider vinegar
1 teaspoon sea salt
1-2 cloves garlic
1 small sweet onion, chopped (approximately 1/2 cup)
1/4 cup pine nuts
1/4 cup almonds (or walnuts)
4 Roma tomatoes or 2 medium tomatoes, seeded & diced (approximately 2 cups)
1 medium cucumber, peeled, seeds scooped out, & diced (1 cup)
1/2 cup chopped tender celery, from the center of the bunch
1 cup chopped fresh basil (or thai basil)
1/4 cup chopped parsley (or cilantro - optional)
1 teaspoon oregano (best fresh)
2 tablespoons organic extra-virgin olive oil (optional)
1-2 teaspoons sea salt, or to taste
Fresh ground black pepper to taste (optional)

Cover sun-dried tomatoes with orange juice, apple cider vinegar, & sea salt for 5 to 15 minutes, or until very soft. This can be done ahead of time & kept on hand in the fridge. (If you are using sun-dried tomatoes from a jar & they are already marinated, do not soak the tomatoes: simply drain them, mix with the preceding ingredients (OJ, vinegar & salt), & proceed to the next step.) In a food processor or blender, blend softened sun-dried tomatoes & soaking mixture until fairly smooth. Add garlic, chopped onion, pine nuts, & walnuts, and pulse until fairly smooth. Add in the tomatoes, cucumber, celery, basil, parsley, & oregano. Pulse until mixed but not smooth. Drizzle in olive oil, if desired, & season with sea slat & black pepper to taste. Allow to stand to develop flavors (30 minutes to overnight).

Serve chilled in a broad shallow bowl.