Last week we explored how simple it is to sun-dry tomatoes and take advantage of the bountiful offerings at the Harlingen Farmers Market. If you followed the instructions you have probably discovered how sun-drying tomatoes really does intensify and concentrate their flavor. In case you missed the instructions, you can find the article in last Saturday’s Valley Morning Star or at our website (www.harlingenfarmersmarket.com).

If you have managed to not eat all of your sun-dried tomatoes right away, you are in for a treat. Today we explore creating a simple pesto that takes advantage of those concentrated flavors and the taste of summer they evoke.

For this pesto you will need a blender; it cannot be made using a mortar and pestle, as were the other pesti we discussed in a previous column.

Use 1 cup of drained sun-dried tomatoes, reserving some of the oil used in preserving the tomatoes. In the blender combine the tomatoes and about ½ cup of the reserved oil. If you do not have enough oil from the sun-dried tomatoes, add some extra-virgin olive oil to substitute. Blend until well combined.

Next you will need about 2 cups of fresh cherry tomatoes, washed and quartered. For best results use high quality cherry tomatoes from the farmers market. Add the cherry tomatoes to the blender and puree until smooth. If it is necessary to adjust the pesto’s consistency, add 1-2 tablespoons of warm water.

Once you have achieved a smooth paste, transfer the pesto to a bowl and mix in 2-4 tablespoons of grated Parmigiano-Reggiano. This step can make or break the pesto. Use only high quality cheese that has been aged for 6-12 months, and grate it yourself. If it comes in a can or bag and is pre-grated, it’s not real cheese, but a cheese-like substance. After you have added the cheese, sample the pesto and then add salt and pepper to taste, keeping in mind that the Parmigiano-Reggiano will impart a salty flavor to the pesto.

Since this whole process takes less than 10 minutes, we recommend putting pasta into a pot of boiling salted water when you start. By the time you finish, the pasta should be just about at al dente doneness. Remember not to undercook it. Use about 1 pound of spaghetti or bucatini of good quality. The ingredients of the pasta should read: “durum wheat semolina & water”, nothing else. Do not use egg pasta. Mix the drained pasta with the pesto and transfer to a serving bowl. Garnish with some chopped fresh chives.

This simple summer dish allows the quality of sun-dried tomatoes to take center stage. It is also delightful eaten cold the next day.

For the most exciting choice of fresh tomatoes and other vegetables and fruits, shop at the Harlingen Farmers Market every Saturday from 3 - 4:30 p.m., 712 N. 77 Sunshine Strip in the courtyard at El Mercado Mall.